Tingling Szechuan Peanuts
By Jon Kung
Tingling Szechuan Peanuts
Ingredients
- 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)
Nutrients Per Serving
| Calories: | 293 |
|---|---|
| Calories from Fat: | 228 |
| Fat: | 25 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 9 g |
| Cholesterol: | 0 mg |
| Protein: | 13 g |
| Fiber: | 4 g |
| Sodium: | 374 mg |
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
Nutrients Per Serving
| Calories: | 293 |
|---|---|
| Calories from Fat: | 228 |
| Fat: | 25 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 9 g |
| Cholesterol: | 0 mg |
| Protein: | 13 g |
| Fiber: | 4 g |
| Sodium: | 374 mg |
