Swap out the peanuts for any nuts you have tucked away in your pantry
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | Makes 150g |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 168 |
| Fat | 13.8g |
| Saturates | 1.9g |
| Protein | 7g |
| Carbs | 7.5g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely slice the shallot, garlic and chilli.
2
Heat 2 tablespoons of the oil in a saucepan set over a medium heat.
3
Add the shallot, garlic and chilli. Allow it to sweat until the shallots and garlic are soft, then add the remaining oil and cook over a low heat until caramelised.
4
In another pan, combine the pepper, chilli flakes, smoked paprika, soya sauce, sugar and peanuts.
5
Strain the flavoured sunflower oil onto the peanuts in the pan and cook over a low heat for 5 minutes.
6
Allow to cool, then store in an airtight container in the fridge for up to 2 weeks.
