📝 About This Recipe
A beloved snack across East Asia, these fried soybeans are the ultimate high-protein alternative to traditional nuts or chips. Soaked until plump and then deep-fried to a golden shatter, they offer a satisfying crunch followed by a rich, nutty finish. Seasoned with a fragrant blend of sea salt, toasted Sichuan peppercorns, and a hint of garlic, they are an addictive companion to a cold beverage and a perfect introduction to the versatile world of legumes.
🥗 Ingredients
The Base
- 2 cups Dried yellow soybeans (high quality, non-GMO)
- 6 cups Water (for soaking)
The Crispy Coating
- 1/4 cup Cornstarch (for a light, airy crunch)
- 1/4 cup Rice flour (adds structural crispiness)
- 4 cups Neutral frying oil (peanut, vegetable, or canola oil)
Signature Seasoning Blend
- 1.5 teaspoons Sea salt (fine grain)
- 1 teaspoon Sichuan peppercorns (toasted and finely ground)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Smoked paprika (for a hint of color and depth)
- 1/4 teaspoon Granulated sugar (to balance the savory notes)
For Garnish
- 1 tablespoon Fresh cilantro (finely chopped)
- 1 piece Fresh red chili (thinly sliced into rounds)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly under cold running water to remove any dust or debris.
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2
Place the soybeans in a large bowl and cover with 6 cups of water. Allow them to soak for at least 8-12 hours, or overnight, until they have doubled in size and are tender to the bite.
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3
Drain the soaked beans and rinse them once more. Spread them out on a clean kitchen towel or several layers of paper towels.
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4
Pat the beans extremely dry. This is the most critical step; any residual moisture will cause the oil to splatter and prevent the beans from becoming truly crispy.
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5
In a small bowl, whisk together the sea salt, ground Sichuan peppercorns, garlic powder, onion powder, smoked paprika, and sugar. Set this seasoning blend aside.
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6
In a large mixing bowl, combine the cornstarch and rice flour. Add the dried soybeans and toss vigorously until every bean is evenly coated in a thin layer of flour.
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7
Transfer the coated beans to a fine-mesh sieve and shake gently to remove any excess flour.
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8
In a heavy-bottomed pot or wok, heat the frying oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
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9
Carefully lower about one-third of the beans into the hot oil. Fry in batches to avoid dropping the oil temperature too significantly.
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10
Fry the soybeans for 5-7 minutes, stirring occasionally with a slotted spoon. They are ready when they turn a deep golden brown and begin to float to the surface.
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11
Use a spider strainer to remove the beans from the oil and place them immediately into a clean metal bowl lined with paper towels to drain for just 30 seconds.
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12
While the beans are still hot and slightly glistening with oil, sprinkle a generous portion of the seasoning blend over them and toss well to coat.
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13
Repeat the frying and seasoning process with the remaining batches. Garnish with fresh cilantro and sliced chilies before serving.
💡 Chef's Tips
Ensure the soybeans are bone-dry after soaking; moisture is the enemy of a good fry. Maintain a consistent oil temperature of 350°F; if the oil is too cool, the beans will absorb grease and become soggy. A mix of rice flour and cornstarch provides a superior crunch compared to using all-purpose flour. Store any leftovers in an airtight container only after they have cooled completely to prevent them from becoming soft. If you don't like Sichuan peppercorns, substitute with freshly cracked black pepper for a more traditional heat.
🍽️ Serving Suggestions
Serve warm as a bar snack alongside a crisp, cold lager or a pale ale. Use them as a high-protein crouton substitute over a fresh Asian-inspired slaw or garden salad. Pair with a side of Sriracha-lime aioli for a creamy, spicy dipping experience. Mix with fried garlic chips and crispy shallots for a complex 'nam prik' style snack topping. Serve in small individual paper cones for an elegant and easy-to-eat party appetizer.