Crispy Fried Soybean Salad Toppers

1.Rinse the dried soybeans thoroughly under cold water.

2.Place the rinsed soybeans in a large bowl and cover with 4 cups of fresh cold water. Let them soak for at least 8 hours or overnight. The soybeans will significantly increase in size.

3.Drain the soaked soybeans and rinse them again. Pat them very dry with a clean kitchen towel or paper towels. This step is crucial for achieving crispiness and preventing oil splatters.

4.Heat the vegetable oil in a deep, heavy-bottomed pot or a wok over medium-high heat to 175°C (350°F). Use a kitchen thermometer to monitor the temperature.

5.Carefully add a single layer of dried soybeans to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy soybeans. Fry in batches if necessary.

6.Fry the soybeans, stirring occasionally, for 5-8 minutes, or until they are golden brown and crispy. They will continue to crisp up slightly after being removed from the oil.

7.Using a slotted spoon, carefully remove the fried soybeans from the oil and transfer them to a plate lined with paper towels to drain excess oil.

8.While still warm, sprinkle the fried soybeans with salt and black pepper (if using). Toss gently to ensure even seasoning.

9.Allow the crispy fried soybeans to cool completely before using them as a salad topper or storing them in an airtight container.