Name: Mala Fried Peanuts
Yield: 8–10 servings
Ingredients: 2½ 4"-long cassia or cinnamon sticks; 20 whole star anise; 1 Tbsp. plus 1 tsp. whole cloves; 20 slices dried sand ginger (optional); 2 Tbsp. plus 1½ tsp. Sichuan peppercorns; 2½ tsp. sliced dried licorice root or fennel seeds; 1 tsp. black peppercorns; 1 tsp. white peppercorns (optional); 2 cups raw peanuts, preferably blanched; ¼–½ cup peanut oil; 18 dried Sichuan chiles or other red Chinese chiles, 8 with seeds removed, cut into strips, 10 left whole; 1 tsp. Sichuan peppercorns; 1½ tsp. kosher salt; 1 tsp. sugar; 1 tsp. ground Sichuan peppercorns (from 1½ tsp. whole); Pinch of freshly ground white pepper (optional); A spice mill or coffee grinder

Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka

It’s very hard to stop eating these mouth-numbing, sweet, salty, and crunchy peanuts. They’re an ideal drinking snack, or chop them up and use as a garnish on salads or noodles. Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.

Recipe notes