Sichuan spicy peanuts (Mala peanuts, 麻辣花生)
Hot, fragrant, crispy and powerfully mouth-numbing, Sichuan spicy peanuts are an addictive snack that can be easily made at home.
- 200 g raw peanuts (1.5 cups (see note 1))
- 120 ml cooking oil (0.5cup )
- 15 dried chilli (or to taste)
- 1 tablespoon Sichuan peppercorn (see note 2)
- 5 bay leaves
- 1/4 teaspoon salt
- 1 pinch sugar
- 1/4 teaspoon ground Sichuan pepper
- Soak peanuts in water for 2 minutes. Then drain and pat dry.
- While waiting for the peanuts to be soaked, cut dried chilli into pieces with a pair of scissors (keep the yellow seeds).
- Pour peanuts into a cold wok / frying pan, then pour in oil. Turn on the heat to medium-low.
- Frying the peanuts for about 13 minutes (see note 3). Stir from time to time. They are done when the colour of their skin darkens . Taste one if you are not sure. They shouldn’t have any raw taste yet they shouldn’t have a burnt taste either .
- Transfer the peanuts to a plate lined with kitchen paper (to soak up excess oil).
- Leave enough oil to cover the bottom of the wok (discard the rest). When the wok cools down, stir in dried chilli, Sichuan peppercorn and bay leaves. Fry over medium-low heat until fragrant (do not burn).
- Turn off the heat. Add in fried peanuts. Sprinkle with salt, sugar and ground Sichuan pepper. Shake around the wok, then dish out.
- Leave to cool completely. Enjoy immediately or store in an air-tight container for later consumption. The flavour will be more intense after a day or two.
Components 200 g raw peanuts (1.5 cups (see note 1)) 120 ml cooking oil (0.5cup ) 15 dried chilli (or to taste) 1 tablespoon Sichuan peppercorn (see note 2) 5 bay leaves 1/4 teaspoon salt 1 pinch sugar 1/4 teaspoon ground Sichuan pepper Method Soak peanuts in water for 2 minutes. While waiting for the peanuts to be soaked, cut dried chilli into pieces with a pair of scissors (keep the yellow seeds).
Pour peanuts into a cold wok / frying pan, then pour in oil. Frying the peanuts for about 13 minutes (see note 3).
They are done when the colour of their skin darkens . They shouldn’t have any raw taste yet they shouldn’t have a burnt taste either .
Transfer the peanuts to a plate lined with kitchen paper (to soak up excess oil). Leave enough oil to cover the bottom of the wok (discard the rest).
When the wok cools down, stir in dried chilli, Sichuan peppercorn and bay leaves. Fry over medium-low heat until fragrant (do not burn). Sprinkle with salt, sugar and ground Sichuan pepper.
Enjoy immediately or store in an air-tight container for later consumption. The flavour will be more intense after a day or two.
