Mala Fried Peanuts

Ingredients for Mala Fried Peanuts

• 300g raw peanuts, preferably blanched

• 60 to 120ml peanut oil

• 18 dried Sichuan chillies or other red Chinese chillies, 8 with seeds removed, cut into strips, 10 left whole

• 1 teaspoon Sichuan peppercorns

• 1 1/2 colheres de chá de sal kosher

• 1 colher de chá de açúcar

• 1 teaspoon Five-Spice Powder

• 1 teaspoon ground Sichuan peppercorns (from 1 1/2 teaspoons whole)

• Pinch of freshly ground white pepper (optional)

If using unblanched (skin-on) peanuts, place in a medium bowl and pour in water to cover. Let soak at least 6 hours and up to 12 hours. Drain peanuts, then rub off skins with paper towels if needed.

Arrange peanuts on a rimmed baking sheet and freeze at least 2 hours and up to 12 hours (this will dehydrate the nuts so that they crisp faster when fried). If using blanched peanuts, skip the soaking and freeze directly.

Place frozen peanuts in a wok or medium pot and pour in oil to cover by 1/4". Bring to a simmer over medium heat and cook until peanuts are golden brown and float to the surface, 15–20 minutes. Using a spider or slotted spoon, transfer to paper towels to drain. Let oil cool. Transfer all but 1 teaspoon oil to an airtight container; save for another use.

Add sliced chillies, whole chillies, and whole Sichuan peppercorns to skillet with oil and heat over medium-high, stirring constantly, until fragrant, about 2 minutes (don’t let the chillies brown—you want them to stay red). Mix in peanuts, salt, sugar, Five-Spice Powder, ground Sichuan peppercorns, and white pepper (if using). Transfer to a small bowl; let cool.

Do Ahead: Peanuts can be made 3 days ahead. Store airtight at room temperature.

Aviso Legal

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