These crispy, flavour-packed roasted peanuts with garlic chili are the perfect snack for any occasion, especially festive gatherings like Tet. Imagine the irresistible crunch of perfectly roasted peanuts, infused with the pungent aroma of garlic and a delightful kick of chili. This simple recipe elevates a classic snack to a culinary experience, offering a harmonious blend of savory, spicy, and subtly sweet notes. They're addictive, incredibly easy to make, and guaranteed to be a crowd-pleaser. Forget store-bought snacks – this homemade version offers superior flavour and control over the spice level.
This recipe is incredibly adaptable; feel free to adjust the chili quantity to suit your taste preferences. Whether you're a seasoned chef or a novice in the kitchen, you'll find this recipe straightforward and enjoyable. Ready to transform ordinary peanuts into an extraordinary treat? Let's dive into the step-by-step instructions to create these irresistible Roasted Peanuts with Garlic Chili.
Tools Needed
- Blender (optional)
- Knife
- Pan
- Sieve
Ingredients
- Peanuts (unroasted): 300g
- Chili peppers (non-spicy): 30g (or 2 large chili peppers + 2 small ones)
- Garlic: 80g (about 2 bulbs)
- Chili sauce: 1 tbsp
- Sugar: 2 tbsp
- Fish sauce: 2 tbsp
- Cooking oil
- Flour
Step-by-Step Instructions
Step 1. Prepare the Garlic Chili Paste
- Remove the stems from the chili peppers and finely chop them. Alternatively, blend them to a paste (but don't puree).
- Finely chop the garlic.
- In a bowl, combine the chopped chili, garlic, sugar, chili sauce, and fish sauce. Mix well.
Step 2. Roast the Peanuts
- Heat cooking oil in a pan over medium heat. Add the garlic and fry until golden and fragrant (about 2 minutes).
- Add the chili peppers and stir-fry until slightly yellow (another 2 minutes).
- Remove the garlic and chili mixture from the pan and strain to remove excess oil.
- Add the unroasted peanuts to the pan with a little oil (reuse the garlic chili oil if you want). Roast over low heat for 20-25 minutes, stirring frequently, until golden brown and fragrant.
- Add flour and stir to coat the peanuts evenly. This helps to dry them and separate them.
- Add a spoonful of fried flour. Stir the mixture well to evenly coat the peanuts.
- Stir the peanuts over low heat for another 2-3 minutes until the flour is cooked and dry.
Step 3. Combine and Finish
- Pour the fish sauce over the peanuts and mix well.
- Add the garlic and chili mixture. Stir to combine. Keep the heat low throughout.
Step 4. Cool and Store
- Remove from heat and spread the peanuts on a plate to cool completely. For optimal crispiness, let cool on a plate.
- Store in an airtight container with a glass lid in the refrigerator to maintain dryness and crispness.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- If you like spicier peanuts, use more chili peppers.
- Use low heat to prevent burning and ensure even cooking.
- Don't add too much flour; a moderate amount is sufficient.
Nutrition
- N/A
FAQs
1. Can I use pre-shelled peanuts?
Yes, pre-shelled peanuts work perfectly. Just be sure they're dry before roasting.
2. How long can I store the roasted peanuts?
Store them in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
3. Can I adjust the spice level?
Absolutely! Start with less chili flakes and add more to taste. You can also use different types of chili for varied heat levels.
These crispy garlic chili roasted peanuts are a simple yet impressive addition to your Tet celebrations, or any gathering for that matter. Their addictive flavour and satisfying crunch will make them a popular snack for everyone. So get cooking, and enjoy the delicious results!