From the recipe collection
Adobong Mani (Garlic Fried Peanuts)
Raw red-skin peanuts fried gently until crisp, then tossed with golden garlic, salt, and optional dried chile for a classic street-side snack.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- Makes about 4 cups
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Ingredients
Tick ingredients as you prepare.
Method
- Sort the peanuts, removing shrivelled nuts and shell pieces, then pat them completely dry so the oil does not spit.
- Heat the oil in a wide heavy pan over medium-low to about 150°C. Fry the garlic for 1–2 minutes until pale gold, then remove it immediately.
- Add the peanuts carefully and fry for 8–12 minutes over medium-low heat, stirring almost constantly so the bottom does not scorch.
- Lower the heat if the skins darken quickly. Cool and split one peanut; its centre should be light golden rather than raw white.
- Add the dried chile during the final minute, if using. Remove the peanuts while slightly tender because they crisp as they cool.
- Drain well, spread in one layer on a paper-lined tray, and toss with the salt and pepper while warm.
- Scatter over the reserved garlic after the strongest heat escapes, preventing it from becoming bitter against the hot peanuts.
- Cool completely before serving or packing; trapped warmth creates condensation and softens the snack.
