Spicy and extremely chunky peanuts combined with Szechuan peppercorn and dried chili. It is not only one of the most famous snacks in China but is also considered a great partner for a drink among meals.
This snack has a lovely Chinese name “酒鬼花生”, which 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.
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 teaspoons)
Steps:
Soak the peanuts with water overnight until you can easily remove the skins.
Then drain the peanuts slightly and rub the peanuts with both hands forcefully. The skins will be separated. Then peal the remaining skins.
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.
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.
Transfer them to an air-tight container, covered and store for 2-3 days until the mala flavor is well absorbed.
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
- Soak the peanuts with water overnight until you can easily remove the skins.
- Then drain the peanuts slightly and rub the peanuts with both hands forcefully. The skins will be separated. Then peal the remaining skins.
- Transfer the peanuts into an air-tight bag and freeze for 3-4 hours or overnight.
- 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.
- 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.
- Transfer them to an air-tight container, covered and store for 2-3 days until the mala flavor is well absorbed.
Nutrition
Hello Elaine!
Wow, you blasted it out of the park!! I found your site trying to find XSD peanuts, they are a favorite snack of mine and can’t find them anywhere lately. Ended up here as I’m a chef and a recipe will have have to suffice!
That said, I tried your recipe as is and while its not an XSD clone (it never indicated it was, it was my hope!), it is absolutely delicious, and YOU CRACKED THE CODE to get those big, delicious Virginia peanuts to get that big delicious CRUNCH that is unique to these Asian peanuts of many varieties!!! You’re brilliant! The soak, freeze, and cooking method of putting the frozen nuts into the pan, covering with oil, and THEN bringing to heat is flawless and really delivers a supreme crunchvand flavor.
I purchased a 10lb bag of Virginia blanched peanuts for about $30 US. Because I am a chef and love Szechuan cuisine, I had the rest of the ingredients on hand. I prepared the recipe as is and its fantastic! On my next go I intend to keep the method and try to tweak it to emulate XSD flavor. I will be using some of my homemade Hong You as well as adjustments to the spice and would be happy to share my results here with you. It just wouldn’t be possible without your fantastic recipe and method. I’m having a VERY hard time letting these meld for 2-3 days for prime level ma la because I want to snack them all down, SO delicious!!
Thank you Elaine!! I am off to discover all the additional wonderful recipes you have here, and thanks again for this, absolutely delicious and a perfect method!!
Kevkn
Kevin,
I am so happy to read your comment. I thought this one might sound too boring for most of the readers because we really don’t cook this frequently at home. In most cases, those types of snacks are directly bought from the stores. So I am so happy to read your message, making me feel be so helpful and fully understood!!! Thank you, Kevin. By the way, please keep in touch and I love to hear the results of your trying.