Kuli-kuli (crunchy peanut fritters)

Preparation

1. 1

   Dry-roast the peanuts in a pan for 5 minutes, stirring, until fragrant, then let them cool slightly.

2. 2

   Grind them finely into a thick, slightly oily paste: stop before it turns fully liquid like peanut butter.

3. 3

   Add the finely chopped onion and chili, plus a pinch of salt, and knead the paste by hand for a few minutes until it becomes elastic and easy to work.

4. 4

   Take small portions of paste and shape them into thin sticks or small rings, as thin as possible.

5. 5

   Heat a good depth of oil to 160°C in a deep pan.

6. 6

   Fry the kuli-kuli in small batches for 4 to 5 minutes, stirring, until golden and crisp.

7. 7

   Drain on paper towel and let cool completely before eating: they get very crunchy as they cool.