Spicy Peanuts
Fried peanuts are a common snack for Chinese men when drinking. These spicy fried peanuts are very crispy and have a unique aroma. It is a delicious snack, but it is also high in calories, so please eat it in moderation.
This is a recipe for spicy peanuts, and we also have another flavor, vinegar peanuts. The steps of these two recipes are similar, but their flavors are different. Please try both!
This recipe is prepared in two stages. First you shell and blanch the peanuts and rub them to remove the skins. Then you freeze them for four hours or longer before frying them. This makes the fried peanuts crispier.
Equipment
- 1 wok
- 1 heat safe container for hot oil
- 1 mixing bowl
Ingredients
- 400 g raw peanuts
- 15 g dried xiaomila "millet" peppers
- 3 g Sichuan peppercorns
- 5 ml Chinese chili powder
- 3 ml salt
- 3 ml sugar
- 15 ml cooking oil
Instructions
- Prepare the ingredients.
- Remove the shells of the peanuts. Add enough water to your wok or a large saucepan to cover the peanuts and bring it to a boil. Turn off the heat after boiling, then add the peanut kernels and soak for 1 minute. Take out the peanut kernels and drain the water.400 g raw peanuts
- Rub the skin off the peanut kernels with your hands. Freeze the peeled peanut kernels for more than 4 hours.
- Chop the dried chilies and soak them in cold water along with the Sichuan peppercorns.15 g dried xiaomila "millet" peppers, 3 g Sichuan peppercorns
- Fill your wok about 1/3 full with oil. Put the frozen peanuts directly into the cold oil, deep-fry over medium-low heat until the peanuts float on the surface of the oil for another 2 minutes, remove the peanuts and drain the oil into a heat-proof container.
- Remove the dried chili peppers and Sichuan peppercorns and drain. Add 15ml of oil to the pot, stir-fry the dried chili peppers and Sichuan peppercorns until fragrant, then add peanuts, chili powder, salt and sugar.15 g dried xiaomila "millet" peppers, 3 g Sichuan peppercorns, 5 ml Chinese chili powder, 3 ml salt, 15 ml cooking oil, 3 ml sugar
- Stir-fry quickly for 1 minute. When frying the peanuts, pay attention to the color of the peanuts and don't fry them too dark.
- Transfer to a plate and serve.
Notes
- Soaking the dried chilies and Sichuan peppercorns in water prevents them from turning black when heated.
- Soaking the peanuts in boiling water makes it easier to remove the skin.
- Freezing the peanuts makes them crispier.
- When frying the peanuts, pay attention to the color of the peanuts and don't fry them too dark.
Nutrition
Calories: 1239kcalCarbohydrates: 39gProtein: 53gFat: 107gSaturated Fat: 16gPolyunsaturated Fat: 37gMonounsaturated Fat: 49gTrans Fat: 0.03gSodium: 809mgPotassium: 1677mgFiber: 22gSugar: 5gVitamin A: 2728IUVitamin C: 2mgCalcium: 224mgIron: 9mg
Tried this recipe?Let us know how it was!