Sichuan spicy peanuts (Mala peanuts, 麻辣花生)
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5
16 reviews
Excellent
Sichuan spicy peanuts (Mala peanuts, 麻辣花生)
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The Sichuan spicy peanuts are toasted raw peanuts fried in oil with dried chilies, bay leaves, and Sichuan peppercorns, then seasoned with salt, sugar, and ground Sichuan pepper. This method produces crunchy peanuts tinged with the characteristic numbing spice from Sichuan peppercorn, balanced by the aromatic heat of dried chilies.
Description
This recipe starts by soaking raw peanuts briefly to prepare them, then frying them slowly in oil until their skins darken and the peanuts develop a roasted crunch without burning. The remaining oil is then flavored by frying Sichuan peppercorns, bay leaves, and dried chilies to release their aroma. The peanuts are returned to the wok and seasoned with salt, a pinch of sugar, and ground Sichuan pepper, coating them in the distinctive mala spice mix. Resulting peanuts have a crisp texture with a spicy, numbing flavor profile that comes from the combination of chili and Sichuan peppercorn.
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Ingredients
- 200 g peanut 1.5 cups (see note 1, raw
- 120 ml neutral cooking oil 0.5cup, generic cooking oil
- 15 dried chilli or to taste
- 1 tablespoon Sichuan peppercorn see note 2
- 5 bay leaf
- ¼ teaspoon salt
- 1 pinch sugar
- ¼ teaspoon Sichuan peppercorn ground
Instructions
Prepare the peanuts & chillies
- Soak peanuts in water for 2 minutes. Then drain and pat dry.
- While waiting for the peanuts to be soaked, cut dried chilli into pieces with a pair of scissors (keep the yellow seeds).
Fry the peanuts
- Pour peanuts into a cold wok / frying pan, then pour in oil. Turn on the heat to medium-low.
- 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 .
- Transfer the peanuts to a plate lined with kitchen paper (to soak up excess oil).
Season the peanuts
- 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).
- Turn off the heat. Add in fried peanuts. Sprinkle with salt, sugar and ground Sichuan pepper. Shake around the wok, then dish out.
Serve & store
- 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.
Notes
- Using skin-on peanuts retains more texture and nutritional benefits; skinless peanuts can be used by skipping the soaking step.
- Either green or red Sichuan peppercorns work for the distinctive flavor.
- Frying time depends on peanut size and heat level; ensure peanuts taste fully cooked but not burnt before removing.
Nutrition Information
Show Details
Serving
1serving
Calories
361kcal
(18%)
Carbohydrates
12g
(4%)
Protein
12g
(24%)
Fat
32g
(49%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.3g
(15%)
Sodium
150mg
(6%)
Potassium
353mg
(8%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
504IU
(10%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 361kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Sodium | 150mg | 6% |
| Potassium | 353mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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