Crispy Sweet-Sauce Walnuts
This classic Sichuan crispy walnut (Jiang Su Tao Ren) features a delightfully crunchy, melt-in-your-mouth texture. It boasts a rich, savory sauce flavor, pronounced sweetness, and a subtle salty aftertaste.
Ingredients
dried walnut kernels
500g
lard
500g
white sugar
100g
sweet bean paste
50g
Instructions
1
Prepare the walnuts
Place the walnuts in a container, add boiling water and let them steep briefly (about 2–3 minutes). Once the skins wrinkle, remove them and peel off the skins.
2
Fry
Place a wok over medium heat, add the lard and heat to about 120°C. Add the walnuts and fry until golden brown, then remove.
3
Coat with sugar paste
Clean the wok and place it over heat. Add water and white sugar, stirring constantly until the sugar dissolves and small bubbles form. Add the sweet bean paste and stir well. When larger bubbles form, remove the wok from the heat, add the fried walnuts, and gently stir so the syrup coats them evenly. Let cool, then plate and serve.
