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Deep-Fried Crisp Peanuts

Ingredients

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

• 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.
  
  
• Mix the eggs into a batter with the remaining cornstarch, shaking the bowl to separate the peanuts.
  
  
• Heat the oil in a wok about 230oF(110o )