Looking for a delicious and surprisingly easy snack to impress your friends and family, or perhaps just satisfy a serious craving? Look no further than these crispy coconut milk peanuts! This simple recipe transforms humble peanuts into a delightfully crunchy and subtly sweet treat, perfect for sharing (or keeping all to yourself!). Forget complicated processes and expensive ingredients; this recipe uses readily available pantry staples to deliver maximum flavour and satisfying texture. The sweet and savory combination is addictive, and the slight coconut aroma adds a unique twist.
These crispy coconut milk peanuts are unbelievably simple to make, and the result is a snack that's both healthier and tastier than store-bought alternatives. Ready to transform ordinary peanuts into an extraordinary snack? Let's dive into the step-by-step instructions to create your own batch of these irresistible coconut milk peanuts.
Tools Needed
- Sieve
- Bowls
- Frying pan
- Paper towels
- Jar
Ingredients
- Raw peanuts: 500g
- Coconut milk: 120-150ml
- Sugar: 2 tablespoons
- Salt: A pinch
- Fried flour (or cornstarch): 150g
- Wheat flour: 400g
- Baking powder: 2-3g
- Boiling water: 500ml
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare Peanuts and Batter
- Wash peanuts with boiling water for 10-15 seconds to remove impurities and bitterness. Drain in a sieve.
- In a bowl, mix coconut milk, salt, and sugar. Stir until sugar dissolves.
- In a separate bowl, combine fried flour (or cornstarch), wheat flour, and baking powder.
- Add peanuts to the coconut milk mixture, ensuring they are evenly coated.
- Gradually add the flour mixture to the peanuts, adding a spoonful of coconut milk between additions, until peanuts are loose and well-coated. Repeat this 3-4 times.
Step 2. Fry the Peanuts
- Heat cooking oil in a pan over low heat. Test the oil temperature by dropping a peanut – it should bubble immediately.
- Add peanuts to the hot oil, avoiding overcrowding. Leave undisturbed for 1-2 minutes to allow the flour to dry and harden before gently turning.
- Fry slowly over low heat until golden brown. Increase heat to medium-high for the last 15-30 seconds to crisp the peanuts and remove excess oil.
Step 3. Drain and Cool
- Remove peanuts and place them on a paper-towel-lined tray to absorb excess oil. Let cool completely.
Step 4. Store and Enjoy
- Store cooled peanuts in an airtight container for later enjoyment.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using boiling water to wash peanuts is crucial for removing bitterness.
- Don't overcrowd the pan when frying. Fry in batches to ensure even cooking.
- Maintain low heat for most of the frying process to ensure even cooking and prevent burning. Increase heat only at the end to crisp and drain oil.
- Allow the peanuts to cool completely on a paper towel-lined surface before storing to prevent sogginess.
Nutrition
- Calories: approximately 2700-3000
- Fat: 150-180g
- Carbs: 200-230g
- Protein: 50-60g
FAQs
1. Can I use other types of nuts instead of peanuts?
Yes! Cashews, almonds, or macadamia nuts would all work well, but the cooking time might need slight adjustment. Keep a close eye on them to prevent burning.
2. How long can I store the crispy coconut milk peanuts?
Store them in an airtight container at room temperature for up to a week. For longer storage, consider refrigerating them.
So there you have it – a simple, delicious, and festive snack perfect for Tet celebrations or any time you crave a crunchy treat. These crispy coconut milk peanuts are sure to be a hit with everyone, from family gatherings to casual movie nights. Enjoy your homemade batch of these addictive little bites!