Savoury Coated Peanuts

Another moreish temptation which I daresay is high in calories. Definitely not for one on a diet.

These savoury coated nuts was another nibble I used to make for Chinese New Year. A crunchy nut, the flavour of which is enhanced with 5-spice, pepper and garlic. They are not salty and if cooked right should not leave a greasy feel to the fingers.

Ingredients
300 gm raw peanuts
1 egg
3/4 - 1 tsp salt
1½ Tbsp sugar
1 tsp pepper
4 pip garlic, mashed
½ Tbsp five spice powder
75 gm flour


Method
1. Lightly beat egg and add garlic.
2. Pour egg mixture into the peanuts (fig 2).


3. Mix flour with the rest of the dry ingredients. Add to peanuts and stir to coat well (fig 3).
4. Heat up oil and deep fry peanuts until golden.


5. Drain and store in air tight containers.


Note :
I usually store the bulk of the cooked peanuts in the freezer as nuts can go rancid very quickly. To defrost just take the jar out of the freezer and leave to defrost at room temperature. No difference to the crunchy texture and the nuts stay fresh longer.


Recipe : Lai Yee (6th Auntie)