Mexican chilli-lime fried peanuts (cacahuates con chile y limón)

Before you settle into the couch for the evening, whip up this super easy and moreish snack of fried peanuts with chilli, lime and spices.

• serves

  2-3

• prep

  5 minutes

• cook

  3 minutes

• difficulty

  Easy

Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp dried chilli flakes
• 2 tsp sea salt flakes
• 1 tsp raw sugar
• 2 tsp toasted sesame seeds
• 2 limes
• 2 tbsp vegetable oil
• 1½ cups raw peanuts

Makes 1½ cups

Instructions

Place the coriander and cumin seeds, chilli flakes and salt in a small frying pan over medium-high heat and toast (tossing occasionally) until aromatic and lightly toasted (60–90 seconds). Coarsely grind the spices in a mortar and pestle.

Tip into a bowl, add the raw sugar and sesame seeds, then grate over the lime zest (making sure to catch the oils in the bowl). Stir to combine well.

Heat the oil in a frying pan over medium heat and fry the peanuts, stirring occasionally, until lightly golden (about 2 minutes). Drain well and lightly pat with paper towel. While still hot, toss the peanuts in the spice mix and enjoy warm.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.