Tingling Szechuan Peanuts

Jon Kung

9 servings

easy

1/2 cup of dried Chinese chilis (whole)

3 cups of blanched peanuts

1 tbsp 5 spice

1 tsp white pepper (toasted and ground)

1 tbsp of red Szechuan peppercorns

2 tsp of green sansho peppercorns

Salt ( 1 tsp, or to taste)

1 tbsp of Szechuan peppercorn oil

2 tsp msg

3 tbsp szechuan chili flakes

Oil for frying (enough to cover peanuts)

Directions

Fry the peanuts in oil until they’ve taken on a toasty color and then drain on a paper towel, stir constantly to prevent burning
Assemble all the dry ingredients into a bowl and mix except the whole szechuan peppercorns and the dried chilies)
Remove the oil from the wok (or whatever you used to fry the oil in), reserving about 2 tbsp of oil
Fry the whole chiles in the oil, giving it a quick stir before adding in both kinds of whole peppercorns (szechuan and sansho), be quick with stirring them around so they don’t burn
Add in the toasted peanuts along with the mixture of dry ingredients over medium heat and stir until fragrant. Remove from heat and allow to cool.
Stores for about 30 days in the fridge

Fast and easy to do