Want to spice up your salted cashew nuts? Here is a quick and easy recipe for you to try. In Thailand where we live there is an abundance of local herbs that we love so much like lemongrass, kafir lime and ginger. We have this grown in our garden so all I have to do is go pick them or dig them up.
All you have to do is slice up the lemongrass, and ginger, tear up kaffir lime leaves and deep fry them. Throw in a few dried chilis for extra heat, if you can handle it of course 😉
These herbs are probably not easy to come by where you are. But if you are able to get a hold of some at your local Asian grocery store, please give this recipe a try and you will not look at salted nuts the same way again
Salted cashew nuts with herbs
Salted cashew nuts with a spicy twist.
100 g. raw cashew nuts
1 stalk fresh lemongrass (1 tbs dried )
5 kafir lime leaves torn into small pieces
a few dried chilis (optional)
1/4 c. coconut oil for frying
1/2 tsp. sea salt
Slice lemongrass very thinly and put it aside. If you find the lemongrass too tough to slice, cut it into short pieces then use mortar and pestle to break it apart and tear into thin strips.
Tear lime leaves into small pieces (approx. 1 inch big).
Heat oil in a pan on medium heat. Test if it is hot enough by dropping a piece of lime leaf in. If the oil starts to bubble, it's ready.
Quickly drop lime leaf pieces into the oil. They will crisp up almost right away. Don't leave them in for too long. They get burned easily. Once they float to the top you can take them off.
Fry lemongrass slices till golden.
Fry cashew nuts until golden.
If using chillies, drop them into the pan for a few seconds.
Combine all the fried ingredients and sprinkle salt over it. Store in an air-tight container.
An alternate version is to use salted roasted cashew nuts. Just fry up all the herbs and mix them into the salted nuts with a drizzle of melted hot butter. Toss to distribute the herbs evenly with the nuts.