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Boiled Peanuts In The Shell

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Ingredients

Adjust Servings:
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

Nutritional information

666.4
Calories
518 g
Calories From Fat
57.6 g
Total Fat
8 g
Saturated Fat
0 mg
Cholesterol
1562.3 mg
Sodium
19.1 g
Carbs
9.8 g
Dietary Fiber
4.8 g
Sugars
30.6 g
Protein
129g
Serving Size

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Boiled Peanuts In The Shell

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    Cuisine:

    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.

    • 62 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Boiled Peanuts in the Shell, These go great with cold beer on hot summer nights They are a northern Chinese snack, 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 , These go great with cold beer on hot summer nights They are a northern Chinese snack


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    Steps

    1
    Done

    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 Dont, the Peanuts Floating on Top Wont 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.

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    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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