Roasted and fried peanuts

Roasted and fried peanuts

You su hua ren

By
From
Every Grain of Rice
Photographer
Chris Terry

Roasted or fried peanuts may be used in cold-dressed dishes and also in a few hot dishes, such as gong bao chicken with peanuts. Fried peanuts make a delicious nibble in their own right, perhaps sprinkled with salt and ground roasted Sichuan pepper.

Both fried and roasted peanuts should be stored in an airtight jar if you don’t intend to eat them immediately. They are most delicious when freshly fried or roasted.

Roasted peanuts

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To roast peanuts, heat an oven to 120°C. Place the raw nuts on an oven tray and roast for 15–20 minutes, until fragrant and very slightly golden. Do keep an eye on them, as they are easily burned. If you are not sure if they are ready, remove one peanut, allow to cool slightly, then taste: when done, it will have lost its raw crunchy flavour and have a dry, aromatic crispness. When the nuts are cooked, remove them from the oven and tip on to a plate to cool down. Rub the cooled nuts between your fingertips to loosen the skins. Then stand in the garden or on a balcony and shake the nuts as you blow over them: the skins will blow away.

Fried peanuts

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To fry peanuts, heat enough oil to cover the raw nuts in a wok over a gentle flame to 120°C, adding the peanuts as it starts to warm up. Fry them for about 20 minutes, stirring often and taking care not to burn them. When they are crisp and fragrant, remove them with a slotted spoon or strainer, drain well and spread out to cool completely.
Tags:
Chinese
Sichuanese
Asian
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