Peanuts roasted in a pan are more uneven in colour, more contrasting in flavour, than peanuts roasted in an oven. They pair well with Asian dishes that are balancing acts of salt, sweet, sour and spice, because they add their own balance of bitter, toast, nut and sweet.
And they’re very simple to make. Simply heat raw shelled and skinned peanuts in a wok on medium heat, and once the wok is hot, turn and stir the peanuts well, frequently, until the peanuts are golden brown with slightly burnt edges. Not all the peanuts need to be charred like this, just look for an even distribution of goldenness and the char will follow.
Once they’re to your liking, immediately remove them from the pan and let them cool in a wide shallow dish. They can be stored at room temperature in a sealed container for up to a week, but are best used immediately.
I’m telling you all this because I’m about to post a Rice Soup that will taste substantially better with these charred peanuts…