You should always have a supply of these wok fried peanuts on hand. A lazy susan filled with small meals and a pot of tea is common in Cantonese restaurants. They’re the ideal snack to enjoy while waiting for the main course.
They’re helpful in a wide variety of other preparations, such as our Dan Dan Noodles and Lao Gan Ma Noodles. They go well with salads and other cold foods, such as Koushui Chicken.
These fried peanuts are a popular Chinese snack, often enjoyed with a beer after a long day at the office. A pair of guys can split a plate of these peanuts and a couple of Yanjing or Qingdao beers for under $3.
I must warn you that they are highly addictive.
- 6 ounces of shelled raw red-skin peanuts
- neutral flavored oil
- sea salt (to taste)
- Put the peanuts in a colander or strainer and run water over them to clean them. They must air dry for at least 30 minutes after being spread out in a single layer.
- Put the air-dried peanuts and just enough oil to coat them in a clean wok. Then, set the stove to medium-low heat. To keep the peanuts from burning, stir them slowly and gently as they cook.
- As the peanuts’ moisture evaporates, you’ll first notice little bubbles developing in the oil and then some steam. The peanuts will then start making faint popping sounds. When the popping stops and the peanuts’ pink skins turn mahogany brown, they are ready. Turning off the heat for the final minute or two of cooking is recommended since the peanuts burn easily. This keeps the peanuts from scorching while they cook in the hot oil.
- Put the peanuts through a strainer and set them out to cool on a baking pan after switching off the heat. Add salt, and it’s ready to eat.