1 lb (500 g) peanuts, shelled
1 1/3 cups (200 g) cornstarch (cornflour)
2 tsp salt, or to taste
4 cups (1 litre) vegetable oil; uses about 2 eggs
3 l/2floz(100ml)

1.   Place the peanuts in a sieve or colander and pour boiling water over them, stirring constantly. Then marinate in a bowl with 1 tsp salt.

2.   Mix the eggs into a batter with half of the cornstarch and the remaining 1 tsp salt. Add the peanuts and coat well, then dust with the remaining cornstarch, shaking the bowl to separate the peanuts.

3.   Heat the oil in a wok about 230 degrees Fahrenheit(110 degrees Celsius). Add the peanuts and deep-fry until brown. Drain well, cool, and serve.