This recipe is another recipe from the wonderful cookbook Chinese Home Style. Give this one a try. It is quick, easy and delicious. Also the Sichuan pepper will cause your mouth to go slightly numb… It is super cool, but I just want you to know so that you don’t think something is wrong. Enjoy these!
1 teaspoon Sichuan chili flakes
1 teaspoon sugar
¾ teaspoon salt
1 teaspoon freshly ground
¼ teaspoon white pepper powder
¼ teaspoon Chinese
6 dried Chinese chili peppers,
1 cup (105 g) unsalted dry
1 teaspoon peanut oil
- In a small bowl, combine the chili flakes, sugar, salt, Sichuan pepper, white pepper powder, and five-spice powder for the spice mix and stir to mix well.
- In a medium skillet, heat the dried chili peppers over medium heat until the pan is hot. Add the spice mix and stir to release the fragrance, 30 seconds or so. Add the peanuts, stir a few times, and then swirl in the peanut oil. Stir constantly until the peanuts are evenly covered with spices and lightly toasted, 1 minute or so. Transfer the peanuts to a large plate and let cool. The peanuts will crisp up further once cooled.
- Serve at room temp for a snack
- Store them in an airtight container for up to 1 week.