Add these seasoned peanuts to your som tum.

　　

Ingredients

Makes 2 cups

　　Vegetable oil, for deep-frying

　　2 cups raw peanuts, skin-on, if possible

　　Kosher salt

　　12 makrut lime leaves

　　2 tablespoons thinly sliced lemongrass

　　8 small dried chiles (bird’s eye chiles, pulla, or árbol), or to taste

　　

Step 1

Pour enough oil into a wok or deep saucepan to come halfway up the sides. Heat the oil over medium high to 350°F. (Throw in a grain of uncooked rice; if it pops up and starts sizzling right away, the oil is ready. Or use a thermometer.) Add all the peanuts and fry until they turn golden-brown and become fragrant, 45 seconds to 1 minute. Drain on paper towels, spacing out the nuts so they stay crisp. Sprinkle a teaspoon or so of salt over the nuts while warm.

　　

Step 2

Repeat the frying process in the same oil with the lime leaves, lemongrass, and chiles, cooking each separately until fragrant and golden brown (less than a minute), then draining on paper towels. Transfer the peanuts to an airtight container and crush the fried aromatics over the top, tossing to mix. Store in a sealed container in a cool, dry place for up to 1 month.

　　Excerpted from Night + Market: Delicious Thai Food To Facilitate Drinking And Fun-Having Amongst Friends by Kris Yenbamroong with Garrett Snyder, copyright 2017. Photographs by Marcus Nilsson. Published by Clarkson Potter, an imprint of Penguin Random House.Buy the full book from Amazon, Penguin Random House, or Bookshop.