Two-Color Candied Nuts

Name: Two-Color Candied Nuts
Ingredients: 250g Peanuts (washed with cold water, soaked, and peeled); 500g (actually uses 150g) Peanut oil (for frying); 25g Carrot (finely chopped); 200g Starch (for battering); 4 Preserved eggs (peeled, cut into 8 wedges); 300g White sugar (used in two batches, 150g each); 3 Hard-boiled eggs (peeled, cut into 6 wedges); 1 Raw egg (for batter); 5g Vinegar; 10g Soy sauce; 5g Sesame oil; 2g MSG (monosodium glutamate); 10g Red fruit juice (drizzled over the amber nuts)

A Korean-style cold dish made with peanuts, presented in yellow and white, offering a balance of sweet and sour flavors. Includes two varieties: amber peanuts and frosted peanuts.

Varies

Medium

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Ingredients

Peanuts (washed with cold water, soaked, and peeled) 250g

Peanut oil (for frying) 500g (actually uses 150g)

Carrot (finely chopped) 25g

Starch (for battering) 200g

Preserved eggs (peeled, cut into 8 wedges) 4

White sugar (used in two batches, 150g each) 300g

Hard-boiled eggs (peeled, cut into 6 wedges) 3

Raw egg (for batter) 1

Vinegar 5g

Soy sauce 10g

Sesame oil 5g

MSG (monosodium glutamate) 2g

Red fruit juice (drizzled over the amber nuts) 10g

Instructions

Prepare the peanuts

Wash the peanuts with cold water, soak, and peel them. Sprinkle with dry starch and toss to coat evenly. Mix into a batter made with one egg and starch until well combined.

Fry the peanuts

Heat 500g peanut oil in a wok to 60% hot. Fry the battered peanuts in two batches until crispy on the outside and tender inside, with no raw taste. Drain in a colander.

Caramelize the sugar

Add 25g oil and 150g white sugar to the wok. Stir-fry until the sugar reaches the thread stage (melted into a clear liquid with no granules or lumps). Add 1/2 of the fried peanuts and toss quickly to coat evenly.

Make the amber nuts

Remove from the wok and place on one side of a plate lightly coated with oil. Let cool to form the amber nuts. Drizzle with a little red fruit juice.

Make the frosted nuts

Mix the remaining 1/2 of the fried peanuts with 150g white sugar while still hot, coating the nuts evenly with sugar to form frosted nuts. Place on the other side of the plate.

Prepare the preserved eggs

Peel the preserved eggs and cut each into 8 wedges.

Assemble the dish

Peel the hard-boiled eggs and cut each into 6 wedges. Arrange the preserved egg and egg wedges alternately around the edge of a round plate. Sprinkle with chopped carrot and drizzle with a sauce made of vinegar, soy sauce, sesame oil, and MSG. Serve.