Prep 2 mins
Cook 40 mins
These go great with cold beer on hot summer nights. They are a northern Chinese snack
- 2 lbs raw peanuts, in the shell
- 3 japanese dried chilies
- 2 star anise
- 4 inches gingerroot, roughly sliced
- 10 szechuan peppercorns (optional)
- 3 teaspoons salt (to taste)
- 1⁄3 cup soy sauce
- 1 tablespoon sesame oil
- Put peanuts, spices, salt, and roughly 1/4 cup soy sauce in a pot and cover with water. Cover pot and bring to boil. Let simmer for 30-40 minutes, stirring every 7-10 minutes (if you don’t, the peanuts floating on top won’t cook through). When done (peanuts should be a little crunchy yet smushy in your mouth, and taste done), leave peanuts to soak in the brine while they cool. When cool, drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil (2 teaspoons each max) and serve cold.
I have never made boiled peanuts in a shell before, but they are a nice little snack. I didn't have szechuan peppercorns, so I just used a mixture of black, red, and white peppercorns. Very good! Made for PAC Fall 2009.