Serves 6 (Makes 12)
3 cloves garlic, peeled
1 small red chilli
1 tsp coriander seeds
1cm fresh ginger, peeled
1/2 tsp ground tumeric
1 tsp salt
1/2 cup rice flour
1/4 tsp baking powder
150g raw peanuts, roughly chopped
1/2 cup water
peanut oil for deep frying
1 Using a pestle and mortar pound the garlic, chilli, coriander seeds, ginger, tumeric and salt to a paste. Transfer the spice mixture to a mixing bowl and sift over the rice flour and baking powder. Add the peanuts and water and mix to form a batter.
2 Pour enough oil in a wok to 1/4 fill it. Heat the oil until hot over a moderately high heat. Cook tablespoons of the batter 3 at a time for 2 mins or until crisp and golden. Drain the peanut crackers on paper towel and allow to cool, store in an air-tight container until required.
