This one is my attempt at one of the dishes at the Snazz Sichuan restaurant near Euston in London. It's my favourite Sichuan restaurant, not that there are many serious contenders outside of China. I have been trying several different methods for recreating this dish and this is the best. I dislike recipes which include branded ingredients, but I can't avoid it here. Sorry.
Groundnut oil for deep frying
A couple of large handfulls of raw peanuts
4 Spring Onions, Finely sliced
1 Heaped Tbsp Hot Diced Radish
Salt
3 Sichuan Chillies
1/2 Star Anise
1 Tsp Sichuan Peppercorns
Bash the chillies, star anise and peppercorns in a mortar until they are powdered.
Heat the oil and fry the peanuts at 100-130C for 20 minutes. Drain. Mix the peanuts with the spring onions, radish and salt to taste. Add as much of the powdered spices as you can handle.
Delicious
