Crispy Egg-Coated Peanuts
Egg-Crisped Peanuts (Sichuan Style)
These Sichuan-style egg-crisped peanuts feature a brilliant golden hue, a crispy outer layer and a crunchy interior. They are made by coating peanuts in an egg, bean and flour paste before deep-frying.
Ingredients
peanut kernels
500g
eggs
100g
soy flour
50g
salt
5g
rapeseed oil
500g
Instructions
1
Prepare the batter
First, use a small amount of egg white to mix the soy flour until it is loose, then add all the eggs and mix into a smooth egg-soy flour batter.
2
Coat the peanuts
Blanch the peanut kernels briefly in boiling water, drain, add salt and mix well, then coat them evenly in the egg-soy flour batter.
3
Fry
Place a wok over heat, add rapeseed oil and heat to approximately 120°C, add the coated peanuts and fry until golden brown, then remove from the oil, let cool and arrange on a plate to serve.
