Ingredients
| 11⁄2 cups raw peanuts | |
| 3⁄4 cup sugar | |
| 50ml water | |
| 1⁄2 teaspoon sea salt | |
| 1⁄2 teaspoon cayenne pepper | |
| 1 clove garlic, grated | |
| juice of 2 limes | |
| 2 tablespoons fish sauce | |
| 2 tablespoons rice wine vinegar | |
| 2 teaspoons tamari | |
| 1 tablespoon raw sugar | |
| 1 red chilli, finely sliced | |
| 3 cups raw pumpkin, julienned or grated | |
| 1 cup roughly chopped Thai basil or coriander (or a mix of both) | |
| extra herbs, to serve |
Instructions
| 1. | Toast the peanuts in a dry pan over a medium heat for 5 minutes. |
| 2. | Whisk together the sugar and water and pour over the peanuts. |
| 3. | Cook over a medium heat, stirring constantly for 10 minutes. |
| 4. | Lower the heat and continue to cook until sugar has started to lose its sandy texture and is beginning to melt. |
| 5. | Remove from heat and stir in the salt, cayenne pepper and grated garlic. |
| 6. | Pour onto a piece of baking paper and leave to cool. |
| 7. | Put the lime juice, fish sauce, rice wine vinegar, tamari and sugar in a large bowl. |
| 8. | Whisk to combine. |
| 9. | Add the chilli, pumpkin and herbs and toss. |
| 10. | Leave in the fridge for 20 minutes before serving. |
| 11. | Top with crushed sugared peanuts and extra herbs. |
Recipes, food styling, food photography & styling Jane Lyons & Will Bowman
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