Sichuan Zha Xiang Su Hua Sheng (炸香酥花生)

A beloved street snack from Chengdu's night markets, these crackling deep-fried peanuts are tossed with dried chillies, Sichuan peppercorns, and a touch of sugar — the ultimate expression of mala flavour in a single addictive bite.

Serves: 4

Ingredients

• 300g (10 oz) raw shelled peanuts
• 4 dried Sichuan chillies (er jing tiao), snipped into 2cm pieces
• 1 tsp (5ml) Sichuan peppercorns
• 2 cloves garlic, thinly sliced
• 1 tsp (5ml) fine salt
• 1 tsp (5ml) caster sugar
• 500ml (2 cups) neutral oil, for deep-frying
• 2 spring onions, sliced, to garnish

Instructions

1. Pat the peanuts completely dry with paper towels. Any moisture will cause dangerous spitting in the hot oil.
2. Heat the oil in a wok or deep saucepan to 160°C (320°F). Add the peanuts and fry, stirring gently, for 6–8 minutes until pale golden. They will continue to colour after removal, so pull them just before they look done.
3. Remove peanuts with a spider strainer and drain on paper towels. Pour off most of the oil, leaving about 2 tbsp (30ml) in the wok.
4. Raise the heat to medium-high. Add the dried chillies, garlic slices, and Sichuan peppercorns. Stir-fry for 30–45 seconds until fragrant — do not burn.
5. Return the drained peanuts to the wok. Sprinkle over salt and sugar and toss vigorously for 1 minute so every nut is coated.
6. Turn out onto a wide plate, scatter with spring onions, and cool for 5 minutes before serving. The peanuts crisp up further as they cool.

Cook's Notes: These keep well in an airtight jar for 3 days at room temperature. For extra numbing heat, add ½ tsp of ground Sichuan peppercorn with the salt. They are a classic pairing with cold beer or baijiu.