Peanuts with Five-Spice
1 min readWu Xiang Hua Sheng
250g shelled raw peanuts
300ml(2pint) groundnut or vegetable oil
2 tablespoons finely chopped garlic
1tablespoon peeled and finely chopped fresh root ginger
1tablespoon sugar
2 teaspoons five-spice powder
2 teaspoons salt
1teaspoon reasted ground Sichuan peppercorns
1teaspoon chilli powder
This is a way to raise nuts to new, fragrant heights. Serve as a snack with drinks or as an easy addition to any meal.
They are best eaten within a day or two of preparation.
1. If the peanuts have their red skins on, immerse in a saucepan of boiling water for about 2 minutes, then drain and leave them to cool, after which the skins will come off easily.
2. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, fry the peanuts for 2 minutes until they are lightly brown. Remove and drain well. Lay the peanuts on a baking sheet lined with kitchen paper.
3. Drain most of the oil from the wok, leaving just 2 tablespoons (the remaining oil can be saved for future use). Reheat the wok and the oil, and when it is hot and smoking slightly, add the garlic and ginger and stir-fry for 1 minute. Then add the rest of the ingredients and return the peanuts to the wok. Continue to stir-fry for 2 minutes, stirring to mix well. Turn onto a baking sheet, leave to cool and then serve.
