Szechuan Spicy Peanuts / Sichuan Spicy Peanuts / Mala Peanuts

Spicy peanuts flavors with Sichuan peppercorns is an amazing snack. This is also called Mala Peanuts and are delightfully spicy. Peanuts and rich in protein and it is tasty and healthy, with a spicy kick, This is great on the go or with a drink. 

I love peanuts. They are addictively delicious and healthy. Peanut chikkis (sweetened balls with jaggery) are my favorite. I also love the salt roasted, spicy roasted and ones which are coated with garbanzo flour. Peanut Salad/Chaat is another delicious snack. I guess the list will be endless, as I will be enlisting all possible peanut recipes. We make Indian style spicy peanuts at home and being a peanut lover, I try many recipes with it. Thus, came the trial of trying this version.

The addition of Sichuan peppercorns and the Chinese five spice powder makes this very delicious. I followed my recipe from ChinaSichuanFood. I altered the spice levels so that my kids would love to try it. They don't like the numbing effect of Sichuan peppercorns and hence reduced it a bit. They loved the Dan Dan Noodles, Biang Biang Noodles, and Mapo Tofu which are from the same region. They all have the aromatic peppercorns and chili pepper. Adjusting the heat level made the kids try too. The Sichuan dried chili peppers are only fried and hence do not contribute to the heat level. Add another half teaspoon each of whole Sichuan peppercorns, powdered peppercorns, and Chinese five spice powder for a authentic spice level. Adding a little sugar helps to balance the flavors and love the aromatic Chinese five spice powder. It imparts a special aroma and flavor. This can be stored in an airtight container for a week, mine doesn't last for even 3 days as we enjoy peanut snacks. 

Soaking the peanut and frying it helps in getting even crispy and crunchy texture. In this method, the drained peanuts and cold oil are added together, and the pan is then heated on a medium flame to fry the peanuts. Peeling the skin is optional. It is rich in fiber and hence did not mind the peanut skin. Feel free to rub the peanuts with your hands after soaking to remove the skin. To make this process easier soak for four hours. Else, a 30-minute soak is perfect.

I shared the recipe for Vegan Mapo Tofu and this is my second post for this week's Blogging Marathon. We pick a Asian country and share three recipes from the chosen country. As foodies, we love every food and Chinese food is also no exception. There are so many recipes that we love from this country and would love to share them all. Initially, it was challenging to find certain meat alternatives, but with understanding it is easier to substitute and enjoy vegan versions from this country.

I am also linking this to Happiness is Homemade and Sundays on Silverado.

Ingredients

Raw peanuts - 1.5 cups

Oil - 1/2 to 1/3 cup

Salt - 1/2 tsp

Chinese five spice powder - 1/2 tsp

Sichuan peppercorns (whole) - 1/2 tsp

Powdered Sichuan peppercorns - 1/2 tsp

Sugar - 1/2 tsp

Dried Sichuan chili pepper - 4 to 5

White pepper powder - 1/4 tsp

Water - 2 cups, for soaking

Method

Soak the peanuts for 30-minutes. Drain the water completely. 

Add the peanuts and oil to a pan. Heat the pan on a medium flame and fry the peanuts till golden brown and evenly colored. This may take about 12-14 minutes. Drain in a paper towel.

Transfer the rest of the oil leaving just one teaspoon. Add the Sichuan peppercorns and whole dried Sichuan peppers. Fry for 30 seconds to a minute. Add the peanuts. Switch off the flame. Add the salt, sugar, Chinese five spice powder, white pepper powder, and powdered Sichuan peppercorn. Mix thoroughly.

Store in a airtight container. Serve as such or with a drink.