Beijing-Style Boiled Peanuts
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||12 g|
|sat. fat||2 g|
- Portion size: 3 cups (750 mL) or 6 to 8 servings
With a pleasant toothsome crunch, these spiced boiled peanuts resemble the legumes that peanuts actually are rather than the nuts that we think they are.
- 8 oz 8ozraw or blanced skinned peanutpeanuts
- 3 3thin slices gingerroot
- 2 2star anise
- 1/2 cup 1/2cupfinely diced daikon radishdaikon radishes
- 1/2 cup 1/2cupfinely diced carrot
- 1/3 cup 1/3cupfinely chopped chinese celery or celery, regular type
- 1/2 tsp 1/2tspsalt
- 1-1/4 tsp 1-1/4tspfish sauce
In saucepan, bring peanuts, ginger, star anise and 2-3/4 cups (675 mL) water to boil; reduce heat to medium. Boil, adding water if necessary to just cover, until nuts are tender-crisp, about 30 minutes. If there is more water than to barely cover, boil down over high heat. Transfer to bowl; let cool.
Meanwhile, in separate bowl, sprinkle radish, carrot and celery with salt; mix well. Let stand for 30 minutes.
Add salted vegetables to peanuts; mix in fish sauce. Refrigerate for 2 hours. (Make-ahead: Cover and refrigerate up to 3 days.)
Source : Canadian Living Magazine: February 2009