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Roasted Garlic Chili Peanuts [Vegan]
Roasted garlic chili peanuts (đậu phộng rang tỏi ớt) are a popular crunchy snack in both Central and South Vietnam. They go well with beer, but you can also serve them as a side dish with rice or porridge. Heating the peanuts with salt helps ensure they're all roasted evenly.
Ingredients You Need for Roasted Garlic Chili Peanuts [Vegan]
How to Prepare Roasted Garlic Chili Peanuts [Vegan]
- Place peanuts and 2 teaspoons of the salt in a medium saucepan or wok and heat over medium heat, stirring constantly, until the skins begin to crack and loosen (10 to 15 minutes). Remove from heat. Immediately transfer peanuts to a fine-mesh sieve and shake it well to eliminate all the salt. Set aside.
- In a clean, medium skillet, heat oil over medium-low heat. When hot, add garlic and chili peppers and cook and stir until slightly golden (30 to 45 seconds). With a slotted spoon, transfer fried garlic and chili peppers to a small bowl, leaving oil in the pan. Stir in the remaining 1/2 teaspoon salt and 1 teaspoon of the sugar, and then set aside.
- In a small bowl, combine the remaining 1 tablespoon sugar and the water. Stir until sugar is dissolved and set aside.
- Remove half of garlic oil from skillet, and then heat remaining oil in pan over medium-low heat. Add roasted peanuts and sift in flour. Stir constantly until peanuts are coated with flour (about 1 minute). Sift in cornstarch and stir constantly until peanuts are coated with it (about 1 more minute). Pour in sugar-water mixture and stir constantly for 30 seconds. Add fried garlic-chili mixture and toss well over low heat until peanuts are thoroughly coated with the sticky syrup and garlic-chili mixture (about 1 more minute).
- Remove from heat, spread peanuts on a baking sheet, and allow to cool completely.
- After the peanuts have cooled, store in a jar or airtight container and refrigerate for up to 1 month.
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