These are fantastic candy coated peanuts, and are the first dish (of any cuisine) I’ve made that Xiao Wang, our ayi, ate until they were gone. The combination of sweet, spicy and peppery flavors in these peanuts goes perfectly with beer. Choose very small, red, young peanuts.

  • Crispy peanuts (roasted or stir-fried with salt) (100 g)
  • Sugar (70 g)*
  • Water (50 g)* (The ratio of sugar to water should be about 2:1.)
  • Chili powder (10 g)*
  • Sichuan peppercorn powder (1 g)*
  • Sweet flour paste (5 g)*IMG_0261
  • Salt (1 g)*

Cooking:

  1. Heat water and sugar in wok. Stir very gently around the edges to make sure the outer edge doesn’t burn. Watch for thickening. Avoid browning and remove from heat when only small bubbles appear (just before the syrup becomes colored).
  2. Add sweet flour paste. Return to low heat and stir rapidly for about 90 seconds to steam water out of the paste.
  3. Add chili powder and Sichuan peppercorn powder to taste. Return to heat and stir briefly.
  4. Remove from heat. Add peanuts and stir very quickly. While stirring the peanuts, shake aggressively.
  5. Continue shaking and stirring until peanuts are dry and coated. Break up large chunks.

Cleaning the wok:

  1. Fill the wok with water and place over medium to high heat.
  2. After water is heated, gently use spoon to scrap off syrup.

Dish checklist:

  • Is each peanut coated?
  • Is the flavor sweet, spicy, peppery and a little salty?

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