Crispy Wok-Fried Peanuts

Name: Crispy Wok-Fried Peanuts
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6
Ingredients: 6 oz shelled raw red-skin peanuts; 1.5 cups neutral flavored oil; 0.5 tsp sea salt

These wok-fried peanuts are crisp, deeply nutty, and lightly salted, with the classic crunch you get from slow frying in cold oil. Serve them as a snack, beer pairing, or crunchy garnish for noodles, salads, and rice dishes.

Servings6 Portions

Prep Time35 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

shelled raw red-skin peanuts
6 oz
neutral flavored oil
1.5 cups
sea salt
0.5 tsp

Step-by-Step Instructions

Rinse the raw red-skin peanuts in a colander, then shake well to remove excess water. Spread them in a single layer on a tray or plate and let them air-dry for at least 30 minutes so they do not splatter heavily in the oil.

Add the dried peanuts to a clean wok or wide heavy pot. Pour in enough neutral oil to just cover them, then turn the heat to medium-low. Stir slowly and often so the peanuts heat evenly from the inside out.

Keep the heat low as the oil warms. You will see small bubbles, steam, and hear gentle popping as moisture cooks off. Continue stirring until the peanut skins deepen from pink to light mahogany and the popping nearly stops, about 7 to 12 minutes depending on peanut size.

During the final 1 to 2 minutes, turn off the heat and let the peanuts finish cooking in the hot oil to reduce the risk of scorching. Drain immediately, spread in a single layer on a tray or in a stainless steel bowl, and cool quickly. Toss with sea salt while warm, if using, and serve once crisp.

Chef's Tips

Start with cold oil and keep the heat low throughout; high heat browns the outside before the peanuts crisp inside. The peanuts continue to darken after draining, so remove them when they are slightly lighter than your ideal color. Store cooled peanuts in an airtight container at room temperature for up to 1 week.