Fried peanuts (Zhà huāshēng) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 304) by Hannah Che

  • raw peanuts
  • vegetable oil
  • Serves : 1 1/2 cups

  • EYB Comments

    Can substitute neutral oil of your choice for vegetable oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for vegetable oil.

  • sometimes on March 15, 2025

    Made this with blanched peanuts since they were out of raw w/ skins. They still tasted raw so I gave it a go. Was very diligent about temp and stirring but never got to the crackling stage mentioned; after about 35 minutes the peanuts were finally a noticeably darker tan than a reference peanut I’d set aside, and weren’t releasing much water at all, so I continued to the higher heat step then removed them, seasoned generously, and let cool for half an hour. Could have turned out worse, they were reasonably crunchy, but the centers in particular were still a bit soft, more noticeable after chewing a bit. I think the blanching water logged or softened them too much. Will try this again with totally raw peanuts as the recipe recommends.

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