Szechuan Spicy Peanuts 黄飞鸿花生 Huang Fei Hong Spicy Peanuts Recipes

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SZECHUAN SPICY PEANUTS (黄飞鸿花生, HUANG FEI HONG SPICY PEANUTS)



Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts) image

Szechuan spicy peanuts are an addictive beer accompaniment. Crunchy, salty, slightly sweet, and fiercely hot, with the citrusy tingle of numbingness. You won't able to stop once you pop the first peanut into your mouth.

Provided by Maggie Zhu

Categories     Snack

Time 1h20m

Number Of Ingredients 9

1 cup raw peanuts
1/2 cup vegetable oil ((or enough to cover the peanuts))
dried chili peppers and 1 teaspoon Sichuan peppercorn for garnish ((Optional))
1 teaspoon chili flakes
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon Sichuan peppercorn powder (, toasted (*See footnote 1))
1/4 teaspoon white pepper powder
1/4 teaspoon five spice powder

Steps:

  • Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
  • Combine all the ingredients for the spice mix in a small bowl.
  • Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
  • (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
  • Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don't worry if the peanuts are not crispy enough when they're still warm. They'll crisp up and become crunchy once completely cooled.
  • Serve immediately as a snack or store in an air-tight container.

SPICY SZECHUAN PEANUT SAUCE



Spicy Szechuan Peanut Sauce image

A bowl of these spicy-peanutty noodles is so good. Asian-style comfort food. Serve hot in winter. Cool down and pair with veggies to make a fabulous salad in the summer.

Provided by evelynathens

Categories     Spaghetti

Time 19m

Yield 2 1/2 cups

Number Of Ingredients 14

1 cup peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
3 tablespoons rice vinegar
2 tablespoons finely chopped garlic
2 tablespoons grated gingerroot
1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
1 tablespoon hoisin sauce
2 tablespoons fresh lime juice (lemon at a pinch - use a little less)
3/4 cup water
1/2 teaspoon salt
1 lb noodles, of your choice
finely chopped scallion
chopped roasted unsalted peanuts

Steps:

  • Blend all ingredients in blender until smooth.
  • Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
  • To use: Boil 1 lb Asian noodles or spaghetti until al dente.
  • Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
  • Note: In the winter, I eat these noodles hot.
  • In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

Nutrition Facts : Calories 1548, Fat 82.2, SaturatedFat 16.1, Cholesterol 153.4, Sodium 2693.3, Carbohydrate 158.7, Fiber 12.9, Sugar 15.5, Protein 55.5

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