Bowl of Wok Fried Peanuts
(click to enlarge)

Wok Fried Peanuts


Indonesia   -   Kacang goreng (Indonesia); Caau2 faa1sang1 (Cantonese); Guō chǎo huāshēng (Chinese)
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
*
10 min
Yes		 These are a very popular topping and snack in Indonesia and China. As snacks, they prefer skin-on, but as garnish usually skin-off. For skin-off, fry blanched peanuts, easier than rubbing the skin off after.




1
ar
tt
c


Raw Peanuts (1)  
Oil, deep fry
Sea Salt (2) 		Make   -   (10 min + cooling)
  1. Place PEANUTS in a Wok and pour in Oil to just cover.
  2. Bring up to moderate hot, you don't want to burn them on the outside before they're done inside, 350°F/177°C max. For skin-on, keep it a little lower. You want them no darker than in the photo, remembering they will darken a little as they cool. For skin-on have a few without skins to watch for color.
  3. Stain Peanuts out of the oil and drain in a wire mesh strainer or similar. In an airtight bag they'll be good for a couple of weeks. IF using, salt while still warm for better adhesion.
NOTES:

  1. Peanuts:

      For snacking skins on peanuts are preferred in Indonesia and China, skinless for garnishes and toppings. For details see our Peanuts page.

  2. Sea Salt:

      Optional. For better adhesion you can give the salt a quick spin in you spice grinder.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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