| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vietnamese |
Vietnamese, Condiment |
6 |
Servings |
INGREDIENTS
INSTRUCTIONS
Use shelled and skinned unsalted peanuts for this purpose. Cook a small
amount at a time and use shortly after they are roasted to preserve their
flavor. Amounts are specified in recipes using roasted peanuts.
Place the peanuts in a skillet over moderate heat and cook, stirring
constantly, until the nuts turn golden brown, about 5 minutes. Allow to
cool. Pound in a mortar with a pestle or pro- cess in a spice grinder until
the peanuts are a bit chunky.
Store-bought dry-roasted unsalted peanuts may be substituted in recipes
calling for roasted peanuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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