- 1 1/2 cups (220 g) raw peanuts
- 1 cup (120 g) rice flour
- 3/4 cup (100 g) all-purpose flour
- 1 cup (250 ml) thick coconut milk
- Oil, for deep-frying
- 2 macadamia nuts or candlenuts, roughly chopped
- 1/2 in (1 cm) fresh turmeric root, peeled and sliced, or ½ teaspoon ground turmeric
- 2 cloves garlic, peeled
- 1 teaspoon coriander seeds
- 2 kaffir lime leaves (optional)
- 1/2 teaspoon salt
Dry-roast the peanuts in a wok or skillet over low heat for about 5 minutes. Remove from the heat and set aside to cool, then rub the peanuts together to remove the skins.
To make the Spice paste, grind all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning. Combine the ground paste and flours in a mixing bowl, add the coconut mix and stir well to obtain a smooth batter, then add the peanuts and mix well.
Heat the oil in a wok over medium high until hot. Ladle 2 tablespoons of the batter at a time into the hot oil and deep-fry until crispy and golden brown, 3 to 5 minutes. Remove from the wok and drain the water on paper towels. Continue deep-fry the wafers until all the batter is used up. Allow the wafers to cool thoroughly before storing them in an airtight container.