Enough oil for deep-frying
3 tsp curry powder
3 tsp chilli powder
1¼ tsp salt
1/2 tsp pepper
1/2 tsp monosodium glutamate
1 egg, lightly beaten
Flour mixture (sifted together)
90g corn flour
90g rice flour
Wash peanuts in a colander. Drain well. Put peanuts in a baking tray and dab dry with paper kitchen towels.
Combine seasoning ingredients in a mixing bowl.
Add in peanuts to mix. Spoon out seasoned peanuts into the flour mixture in batches. Toss well until evenly coated.
Heat oil in a wok until just hot enough. Drop in peanuts in batches. Use a spatula for stirring and deep-fry over a medium heat until peanuts turn golden brown. Remove with a slotted ladle and drain from oil. Leave to cool completely before storing in air-tight containers.