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.
- Prep time
- 3 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 200 g raw peanuts (1.5 cups (see note 1))
- 120 ml cooking oil (0.5cup )
- 15 dried chilli (or to taste)
- 1 tbsp Sichuan peppercorn (see note 2)
- 5 bay leaves
- 1/4 tsp salt
- 1 pinch sugar
- 1/4 tsp ground Sichuan pepper
Instructions
- 1
Soak peanuts in water for 2 minutes. Then drain and pat dry.
- 2
While waiting for the peanuts to be soaked, cut dried chilli into pieces with a pair of scissors (keep the yellow seeds).
- 3
Pour peanuts into a cold wok / frying pan, then pour in oil. Turn on the heat to medium-low.
- 4
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 .
- 5
Transfer the peanuts to a plate lined with kitchen paper (to soak up excess oil).
- 6
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).
- 7
Turn off the heat. Add in fried peanuts. Sprinkle with salt, sugar and ground Sichuan pepper. Shake around the wok, then dish out.
- 8
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.