How to Make Garlic Chili Roasted Peanuts (Đậu Phộng Rang Tỏi Ớt)
How to make garlic chili fish sauce roasted peanuts that are crispy, savory, and stay fresh for days. This simple, rustic dish doesn't require many ingredients, yet it's incredibly tasty and perfect with rice. Store in a jar for up to a week.
Ingredients
- 200g peanuts
- 1 chili pepper
- 1 garlic bulb
- Cooking oil
- Seasonings: fish sauce, sugar
Instructions
Prepare Ingredients
Rinse the peanuts thoroughly to remove any damaged or shriveled ones. Drain the peanuts in a colander and let them air dry completely. Dry peanuts will not splatter or pop when roasting.
It's important to rinse the peanuts before cooking, as they often carry dust, residue from the shelling process, and other impurities.
Peel and finely chop the garlic.
Wash the chili pepper, cut it in half, remove the seeds, and finely chop.
How to Make Garlic Chili Roasted Peanuts
Add 1 tablespoon of cooking oil to a pan and heat it over high heat. Once the pan is hot, add the peanuts. Lower the heat to the lowest setting and stir continuously, ensuring that the peanuts cook through evenly. This will make the peanuts crunchy and extend their shelf life. Roast the peanuts over low heat for about 20-25 minutes.
Continue roasting until the peanut skins turn a dark golden brown and you hear them popping and releasing a fragrant aroma. Transfer the roasted peanuts to a bowl and let them cool.
Add another tablespoon of cooking oil to the pan, then add the garlic and chili, and sauté until fragrant. In a small bowl, mix 2 tablespoons of fish sauce with 1 to 1.5 tablespoons of sugar (depending on your preference for sweetness), and stir until the sugar dissolves. Pour this mixture into the pan with the garlic and chili.
Keep the heat at medium, stirring constantly until the fish sauce mixture thickens and becomes slightly syrupy. Add the roasted peanuts, reduce the heat to low, and stir for about 5 minutes, allowing the sauce and garlic chili mixture to coat the peanuts evenly. Cook until the mixture is dry, then turn off the heat.
The peanuts should have a shiny, dark golden brown exterior, with the garlic, chili, and sugar evenly coating the surface. The peanuts will be crispy, fragrant, and rich in flavor. This dish pairs well with hot rice or can be served as a snack with beer or wine.
