Sichuan spicy peanuts (Mala peanuts, 麻辣花生)

Method8 steps

1. 1

   Step 1: Cover the skin-on peanuts (200 g) with water and soak for 2 minutes only. Prepare the chillies during the soak, then promptly drain the peanuts and pat them thoroughly dry.

   Soak the skin-on peanuts · 2 minUses 200 g raw skin-on peanuts · Water to cover the peanuts for soaking

2. 2

   Step 2: While the peanuts soak, snip the dried chillies (15) into pieces with scissors, keeping the yellow seeds. Set the cut chillies aside for seasoning.

   Uses 15 dried chillies, or to taste

3. 3

   Step 3: Put the thoroughly dried peanuts into a cold wok or frying pan and pour in the 120 ml oil, reaching about halfway up the peanuts.

   Uses Drained and thoroughly dried soaked peanuts · 120 ml neutral cooking oil

4. 4

   Step 4: Turn the heat to medium-low. Fry for about 13 minutes from this cold start, stirring from time to time. Watch for darker red skins without scorching. Cool a sample enough to taste: it should have no raw or burnt flavour. Peanut size and heat may change the time; they become crisp as they cool.

   Fry from a cold-oil start · 13 minUses Peanuts frying from a cold-oil start

5. 5

   Step 5: Lift the cooked peanuts onto a plate lined with kitchen paper to drain excess oil, leaving the frying oil in the wok.

   Uses Fried peanuts and remaining frying oil

6. 6

   Step 6: Keep only enough used oil to coat the bottom of the wok and discard the rest. Let the wok cool, then add the prepared chilli pieces, Sichuan peppercorns (1 tbsp) and bay leaves (5). Fry over medium-low heat until fragrant, watching so the spices do not burn.

   Uses Used frying oil retained to coat the wok · Cut dried chillies and their seeds · 1 tbsp Sichuan peppercorns · 5 bay leaves

7. 7

   Step 7: Turn off the heat. Add the drained fried peanuts, then sprinkle with the ¼ tsp salt, pinch of sugar and ¼ tsp ground Sichuan pepper. Shake and toss to coat evenly, then transfer to a serving plate.

   Uses Fragrant spices in retained oil · Drained fried peanuts · ¼ tsp salt · 1 pinch sugar · ¼ tsp ground Sichuan pepper

8. 8

   Step 8: Leave the peanuts to cool completely so they become crisp, then enjoy. Set the whole bay leaves aside rather than eating them. This batch makes four snack portions.

   Uses Seasoned fried peanuts