Mala Fried Peanuts
Ingredients
Five-Spice Powder
-
2½
pieces
cassia or cinnamon sticks
-
20
pieces
whole star anise
-
1
Tbsp.
whole cloves
-
1
tsp.
whole cloves
-
20
slices
dried sand ginger (optional)
-
2
Tbsp.
Sichuan peppercorns
-
2½
tsp.
sliced dried licorice root or fennel seeds
-
1
tsp.
black peppercorns
-
1
tsp.
white peppercorns (optional)
Peanuts and Assembly
-
2
cups
raw peanuts, preferably blanched
-
¼–½
cup
peanut oil
-
18
pieces
dried Sichuan chiles or other red Chinese chiles
-
1
tsp.
Sichuan peppercorns
-
1½
tsp.
kosher salt
-
1
tsp.
sugar
-
1
tsp.
ground Sichuan peppercorns (from 1½ tsp. whole)
-
1
pinch
freshly ground white pepper (optional)
Instructions
- Toast the spices for the Five-Spice Powder in a skillet until fragrant, then grind them to a powder.
- Soak unblanched peanuts in water for 6 to 12 hours, then drain and rub off skins if necessary.
- Freeze the peanuts for at least 2 hours to help them crisp when fried.
- Heat oil in a wok or pot and fry the frozen peanuts until golden brown, then drain on paper towels.
- In the remaining oil, sauté the chiles and Sichuan peppercorns until fragrant, then mix in the peanuts, salt, sugar, ground Sichuan peppercorns, and Five-Spice Powder.
- Let the mixture cool before serving.
Nutrition Facts (estimated)
Servings
8–10
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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