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Sichuan style fried peanuts

This is going to be short and simple. A perfect snack and topping at your service. You will not stop munching on this! This is my perfect Netflix companion and with upcoming Autumn just right the corner, this is more than neccessary on top of a smooth congee maybe...

So let's get right into it!

You need raw peanuts; I buy in bulk at my Chinese store like this:

They still have a thin pink skin so I have to skin them before using, so the skin does not burn while frying, so it is best to look for raw, unsalted peanuts. This is our main ingredient.

So we need:

- peanuts (choose the amount according to your preference)

- oil, for frying, enough to cover the peanuts

- prickly ash salt from this recipe

- a large saucepan or frying-pan

How we make it:


Heat the oil in frying pan over medium heat (to about 120 degress) or try to add 1 peanut and see if it does burn too fast. It should sizzle slowly when placed in oil.


Add peanuts and fry until golden brown. Be careful, as peanuts get brown quickly and can get a bit more brown even after they are removed from the oil. Transfer them to a plate lined with paper towels to drain oil excess.


While still warm, add prickly ash salt in pinches until tasty! I add 2-3 big pinches for 200 g of fried peanuts.

It's that easy and I would recommend to start with a bit more than 200 g of peanuts... they disappear really fast. Store in an air-tight container up to couple of weeks (if you manage).

Soon, I will post more recipes using this peanuts, so stay tuned!

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