1.
Lime & Coconut Dip
In a blender, purée 1 cup peanuts, ¼ cup
coconut milk, 2 tbsp fresh lime juice, 1tbsp lower-sodium soya sauce, 1 tbsp
chopped shallot, 2 tbsp water, and 1/8 tsp each salt and pepper until smooth.
Serve with crudités. Makes 1 cup.
Lime & Coconut
Dip
2.
Saucy Succotash
In a 30cm frying pan, cook 3 strips bacon,
chopped, on medium for 6 minutes, stirring. Stir in 3 sweet potatoes, peeled
and chopped; 2 cups peanuts; 1 can (400g) diced tomatoes with chillies; 1 cup
water; ½ tsp salt; ¼ tsp pepper and ½ tsp brown sugar. Heat to boiling, cover
and reduce heat to simmer for 15 minutes or until potatoes are better, stirring
occasionally. Serves 6.
Saucy
Succotash
3. Crunchy Grilled Prawns
Arrange oven rack 15cm from grill. Preheat
grill. On a plate, combine 1 cup peanuts, very finely chopped, ¼ cup panko
(flaky breadcrumbs used in Japanese cuisine), crushed cornflakes or fresh
breadcrumbs and ¼ tsp pepper. In a bowl, beat 1 large egg white. Working one at
a time, dip 450g shelled and deveined prawns, butterflied, into egg white, then
coat 1 side with peanut mixture. Place on foil-lined 45cm by 30cm Swiss-roll
pan, peanut-mixture-side up. Grill for 2 to 3 minutes or until golden brown.
Serve with barbecue sauce for dipping. Serves 4.
Crunchy
Grilled Prawns
4.
Quick Kung Pao Chicken
In a 30cm frying pan, roast 1 cup peanuts
on medium for 5 minutes or until browned in spots. Transfer to dish. Sprinkle
1/8 tsp each salt and pepper on 450g boneless, skinless chicken things,
chopped, and add to same frying pan. Cook for 6 minutes or until browned,
stirring occasionally. Add 1 tbsp lower-sodium soya sauce, 1 tbsp balsamic
vinegar and ¼ tsp crushed paprika. Cook, stirring, for 3 minutes or until
chicken loses pink colour and is glazed with sauce. Toss in reserved peanuts.
Serves 4.
Quick Kung Pao
Chicken
5.
Chocolate-Caramel Peanuts
Preheat oven to 1700C. In a large bowl, combine 3
tbsp corn syrup or golden syrup, 2 tbsp sugar and ¼ tsp salt. Stir in 2 cups
peanuts to evenly coat. Spread in a single layer on a Swiss-roll pan lined with
greaseproof paper. Bake for 15 minutes or until browned and caramelized. Cool
completely. Break into rough chunks. Stir into 340g dark chocolate, melted, until
well coated. Spread evenly on a pan lined with wax paper. Refrigerate until
set. Serves 8.
Easiest ever nuts
in chocolate!
