Place the peanuts in a colander, and rinse. Shake off any excess water, and spread them out in a single layer to air-dry for at least 30 minutes.

In a wok or wide, deep skillet over medium-low heat, add the oil and the peanuts. Gently and slowly push the peanuts around to heat them evenly and prevent burning. (You must use cold oil and low heat throughout the process, or the peanuts may burn.)

As the oil heats up slowly, you will first see small bubbles in the oil, then some steam coming as the moisture in the peanuts cooks off. Stir continuously until you hear the peanuts start to make popping noises (like much quieter popcorn). Once that happens, stir-fry for 1 more minute. This should take about 10 minutes total. Remove the peanuts from the oil, and set them aside. The peanuts will continue to cook as they cool.

Cut the seaweed threads into ½- to 1-inch (2cm) long pieces, then pull each section apart into thin strings. At the same time, closely examine it and make sure it’s clean.

Add the shortened seaweed strips to the oil left in the wok, and continuously stir-fry using the lowest heat setting. The seaweed will slowly absorb the oil and become crispy. Once it all looks coated with oil and smells fragrant, turn off the heat. Add the peanuts back to the wok, and stir to combine. Serve!