• Raw peanuts in the shell (soak in water overnight)1 #
  • Soak in water as needed to cover peanuts
  • Water10 c
  • Lemongrass Sauce & Marinade1 c
  • Kaffir lime leaf (optional)4 – 6 pieces
  • Salt1½ tsp
  • uCook Lemongrass Sauce & Marinade1 c
  • Reserve liquid1 c



  • Drain peanuts and place in a large pot
  • Combine water, Lemongrass Sauce & Marinade, kaffir, and salt and add to peanuts
  • Bring to a boil, then turn down to a simmer and cover
  • Cook over medium heat for 2-3 hours or until peanuts are soft
  • Strain peanuts from liquid and reserve about 1 – 1½ c of the liquid
  • Cool reserve liquid and peanuts
  • Combine 1 c reserve liquid and 1 c of Lemongrass Sauce & Marinade and mix well
  • Pour sauce over cooked peanuts and toss well
  • Refrigerate overnight and toss occasionally to coat

NOTE: If peanut are still firm after 2 to 3 hours of cooking, add 1 to 2 cups of water and continue cooking until peanuts are soft.