These wok fried peanuts are an ideal snack to keep around. They're tasty, addictive, and can be used as an ingredient in many other Chinese dishes.
IMPORTANT CONSIDERATIONS WHEN FRYING PEANUTS
There are some important things to remember before diving into this recipe:
- Peanuts come in different sizes. The cooking time should vary accordingly. The peanuts pictured in this post are pretty small, and I cooked them for about 6 minutes. The frying time can range from 6-9 minutes, depending on the size of your peanuts.
- I also prefer slightly undercooked peanuts. (It’s kind of weird, but I think it comes from my childhood days of picking raw peanuts in the fields after each year’s peanut harvest in the village where we lived.) If you prefer toastier peanuts, you can cook them longer.
- This recipe is for a relatively small batch, but you can double or triple the recipe. Just know that the cooking time does not change much when you do a larger batch.
- Roasted and fried nuts only become crunchy after they are completely cooled, so bear this in mind. Do not over-fry them because they are still a little soft when hot.
- I’ve read that mixing a few drops of white vinegar into the hot peanuts can keep fried peanuts from getting stale. It works pretty well, but you will be able to taste a faint vinegar-y flavor. Alternatively, you can just keep the peanuts in an airtight container. We find they don’t usually last long enough to go stale anyway!
- Nuts don’t do well in humid conditions, and can go rancid quicker, so bear that in mind when deciding how big a batch to make.
All that said, these fried peanuts are very easy to make. Sarah can eat them continuously until they’re all gone. I have only a little bit more self-control than her—I can eat a lot in one sitting too.
They’re very addictive, so consider yourself warned!
FRIED PEANUt
There are some important things to remember before diving into this recipe:
- Peanuts come in different sizes. The cooking time should vary accordingly. The peanuts pictured in this post are pretty small, and I cooked them for about 6 minutes. The frying time can range from 6-9 minutes, depending on the size of your peanuts.
- I also prefer slightly undercooked peanuts. (It’s kind of weird, but I think it comes from my childhood days of picking raw peanuts in the fields after each year’s peanut harvest in the village where we lived.) If you prefer toastier peanuts, you can cook them longer.
- This recipe is for a relatively small batch, but you can double or triple the recipe. Just know that the cooking time does not change much when you do a larger batch.
- Roasted and fried nuts only become crunchy after they are completely cooled, so bear this in mind. Do not over-fry them because they are still a little soft when hot.
- I’ve read that mixing a few drops of white vinegar into the hot peanuts can keep fried peanuts from getting stale. It works pretty well, but you will be able to taste a faint vinegar-y flavor. Alternatively, you can just keep the peanuts in an airtight container. We find they don’t usually last long enough to go stale anyway!
- Nuts don’t do well in humid conditions, and can go rancid quicker, so bear that in mind when deciding how big a batch to make.
All that said, these fried peanuts are very easy to make. Sarah can eat them continuously until they’re all gone. I have only a little bit more self-control than her—I can eat a lot in one sitting too.
They’re very addictive, so consider yourself warned!
PREP:35 minutes
COOK:10 minutes
TOTAL:45 minutes
INGREDIENTS
- 6 ounces shelled raw red-skin peanuts
- neutral flavored oil (enough to cover the peanuts)
- sea salt (to taste; optional)
INSTRUCTIONS
- Place the peanuts in a strainer or colander, and rinse under water. Spread them out in a single layer to air-dry for at least 30 minutes.
- In a clean wok, add in the air-dried peanuts and enough oil to just cover the peanuts. Then turn on the heat to medium low. Gently and slowly push the peanuts around to heat them evenly and prevent burning.
- You’ll first see small bubbles forming in the oil, and then some steam as the moisture in the peanuts cooks off. Then you’ll begin to hear small popping noises coming from the peanuts. They should be done once that popping sound stops and the pink skins on the peanuts turn a mahogany brown. Because the peanuts can burn easily, it’s a good idea to turn off the heat for the last 1-2 minutes of cooking. This allows the peanuts to continue to cook in the hot oil without the risk of burning.
- Turn off the heat, strain the peanuts out, and spread them out on a baking sheet to cool completely. Sprinkle with salt, and serve.
TIPS & NOTES:
Store any leftovers in an airtight container. Be sure to strain the oil and save it. It will have a light peanut flavor and is great for cooking.
NUTRITION FACTS
Calories: 193kcal (10%) Carbohydrates: 4g (1%) Protein: 7g (14%) Fat: 18g (28%) Saturated Fat: 2g (10%) Sodium: 84mg (4%) Potassium: 211mg (6%) Fiber: 3g (12%) Calcium: 30mg (3%) Iron: 1mg (6%)
Tags:
Appetizers