Szechuan Spicy Peanuts (Huang Fei Hong Spicy Peanuts)
A delicious and authentic sauces recipe for Szechuan Spicy Peanuts (Huang Fei Hong Spicy Peanuts), prepared with traditional seasonings and techniques.
Ingredients
- • 1 cup raw peanuts
- • 1/2 cup vegetable oil ((or enough to cover the peanuts))
- • dried chilli peppers and 1 teaspoon Sichuan peppercorn for garnish ((Optional))
- • 1 teaspoon chilli flakes
- • 1 teaspoon sugar
- • 1 teaspoon sea salt
- • 1 teaspoon Sichuan peppercorn powder (toasted (*See footnote 1))
- • 1/4 teaspoon white pepper powder
- • 1/4 teaspoon five spice powder
Preparation Steps
Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
Combine all the ingredients for the spice mix in a small bowl.
Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
(Optional) Add chilli peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don’t worry if the peanuts are not crispy enough when they’re still warm. They’ll crisp up and become crunchy once completely cooled.
Serve immediately as a snack or store in an air-tight container.