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Spicy Peanuts

July 5, 2017 19 Comments

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Spicy and extremely chunky peanuts combined with Szechuan peppercorn and dried chili. It is not only one of the most famous snack in China, but also considered as a great partner for a drink among meals.

This snack has a lovely Chinese name “酒鬼花生”, literally means drunkard’s peanuts because it is extremely popular among drunkards. It is very common in China but I received a recipe request several days ago. Since it is really a great snack for summer, so I started making a small batch after that.

spicy peanuts, mala peanuts| Chinasichuanfood

We soak the peanuts with water overnight and then message them to remove the skins. To simplify the process, you can use store-bought peeled peanuts.

Ingredients:

  • 2 cups raw peanuts
  • oil for frying the peanuts
  • 5-7 dried chili pepper, sliced and remove the seeds
  • 1 teaspoon Sichuan peppercorn, whole seed
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon ground Sichuan peppercorn powder (ground after toasting)
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • Salt to taste (recommend 1.5 teaspoon)

Steps:

Soak the peanuts with water overnight until you can easily remove the skins.

spicy peanuts, mala peanuts| Chinasichuanfood

Then drain the peanuts slightly and rub the peanuts with both hands forcefully. The skins will be separated. Then peal the remaining skins.

spicy peanuts, mala peanuts| Chinasichuanfood

Transfer the peanuts into an air-tight bag and freeze for 3-4 hours. This step is the key secret for extra chunky texture. 

Place peanuts into a pan and add enough oil to cover. Heat over medium fire until the peanuts start to sizzle and floating on the surface. Transfer out and drain off the oil.

spicy peanuts, mala peanuts| Chinasichuanfood

Re-add around 1/2 tablespoon of oil and fry Sichuan peppercorn and chili pepper shreds until aromatic. Place the peanuts in. Mix with salt, five spice powder, Sichuan pepper, sugar, salt and white pepper.

spicy peanuts, mala peanuts| Chinasichuanfood

spicy peanuts, mala peanuts| Chinasichuanfood

Transfer them to an air-tight container, covered and store for 2-3 days until the mala flavor is well absorbed.

spicy peanuts, mala peanuts| Chinasichuanfood

4.67 from 3 votes
Print
Spicy Peanuts
Cook Time
10 mins
Total Time
10 mins
 
Szechuan style snack, spicy peanuts
Course: Side Dish, Snack
Cuisine: Chinese
Keyword: peanuts, Spicy
Servings: 4
Calories: 490 kcal
Author: Elaine
Ingredients
  • 2 cups raw peanuts
  • oil for frying the peanuts
  • 5-7 dried chili pepper ,sliced and remove the seeds
  • 1 teaspoon Sichuan peppercorn ,whole seed
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon ground Sichuan peppercorn powder
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • Salt to taste ,recommend 1.5 teaspoon
Instructions
  1. Soak the peanuts with water overnight until you can easily remove the skins.
  2. Then drain the peanuts slightly and rub the peanuts with both hands forcefully. The skins will be separated. Then peal the remaining skins.
  3. Transfer the peanuts into an air-tight bag and freeze for 3-4 hours or overnight.
  4. Place peanuts into a pan and add enough oil to cover. Heat over medium fire until the peanuts start to sizzle and floating on the surface. Transfer out and drain off the oil.
  5. Re-add around 1/2 tablespoon of oil and fry Sichuan peppercorn and chili pepper shreds until aromatic. Place the peanuts in. Mix with salt, sugar, five spice powder, Sichuan pepper, salt and white pepper.
  6. Transfer them to an air-tight container, covered and store for 2-3 days until the mala flavor is well absorbed.
Nutrition Facts
Spicy Peanuts
Amount Per Serving
Calories 490 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 6g 30%
Sodium 21mg 1%
Potassium 680mg 19%
Total Carbohydrates 18g 6%
Dietary Fiber 9g 36%
Sugars 3g
Protein 20g 40%
Vitamin A 26.5%
Vitamin C 2.2%
Calcium 9.4%
Iron 20.8%
* Percent Daily Values are based on a 2000 calorie diet.

spicy peanuts, mala peanuts |chinasichuanfood

Filed Under: Recipes, Sichuan Food, Vegan

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  1. Jeremy says

    July 6, 2017 at 11:18 am

    When I was in China I would always get the Huang Fei Hong brand peanuts. Now that I have the recipe, I’m definitely making them myself.

    Reply
    • Elaine says

      July 6, 2017 at 2:32 pm

      Yes, that’s the most famous brand.

      Reply
  2. Tom says

    July 7, 2017 at 2:10 am

    My local Asian market is having trouble getting these for me. I’ll have to try this recipe and will report back. I see sugar in the ingredients list, but nothing in the instructions as to when to add it. I assume with the spices??

    Reply
    • Elaine says

      July 7, 2017 at 9:23 am

      Yes, along with the spices.

      Reply
  3. Dumpling Love says

    July 7, 2017 at 10:58 pm

    Hi Elaine, I love these style peanuts! Was just wondering if it’ll work with dry-frying instead of frying the peanuts in so much oil? Thanks!

    Reply
    • Elaine says

      July 8, 2017 at 8:37 pm

      Hi there,
      If you want to reduce the amount of oil, then the frying process may take longer time because we need to remove almost all of the water content inside.

      Reply
  4. Sabrina says

    July 8, 2017 at 2:43 am

    Thanks Elaine for having answered my request so quickly. I’ll try tomorrow for sure!

    Reply
    • Elaine says

      July 8, 2017 at 8:39 pm

      You are the most welcome, Sabrina. I check my comments and E mail almost everyday on the working days. Hope you like it. We have just eaten up our first batch and I am going to another batch soon.

      Reply
  5. Tom says

    July 10, 2017 at 9:13 pm


    I made these on last week. A couple of comments… 1) keep a close eye on the peanuts as they fry. They go from pale to golden very quickly. Mine went a little past where I would like them, 2) I cut back on the salt a bit and should have cut back further, they are quite salty, 3) the sugar is an interesting addition to the store bought ones I buy. It hits the salt/sweet combo nicely.

    Overall, I will make this again… learning as I go : )

    Thanks Elaine.

    Reply
  6. Fifi says

    July 16, 2017 at 2:08 pm

    Where can I purchase raw peanuts. I do have an Asian market nearby, but they don’t carry them. Please give me a name of a brand that maybe they can order for me. Thank you so much.

    Reply
    • Elaine says

      July 16, 2017 at 8:48 pm

      Sorry Fifi,
      I am based in China so you need to figure that out. Sorry I really would love to help.

      Reply
    • Steve says

      July 19, 2017 at 10:18 am

      Raw peanuts are not an asian thing. You should be able to find them in any large supermarket or neighborhood health food store. Amazon also carries a large selection.

      Reply
      • Elaine says

        July 20, 2017 at 7:59 am

        Thanks Steve!

        Reply
  7. Carol says

    December 12, 2017 at 7:48 am

    Do I wait until the peanuts are brought to room temperature before frying or fry them immediately when you take it out of the freezer. Thanks.

    Reply
    • Elaine says

      December 13, 2017 at 5:36 pm

      No. It is absolutely to deep fry directly.

      Reply
  8. mena says

    December 16, 2017 at 9:29 am


    spicy peanuts is super tasty,it is famous chinese specialty,most of people like it.
    XSD spicy peanuts also is good choice.

    Reply
    • Elaine says

      February 9, 2019 at 8:08 pm

      Thank you

      Reply
  9. DC says

    February 9, 2019 at 2:37 pm


    Omg these peanuts are like crack ! We can’t stop eating these, they are so addictive ! I’m on my third batch and I’m out of peanuts, I’m headed to the market in the morning for more ingredients. You should post a warning on the addictive properties of these peanuts !!!

    Reply
    • Elaine says

      February 9, 2019 at 8:10 pm

      Thanks for the feedback. I love this version very much too. We love to have a small drink with those peanuts. Just enjoy!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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