Prep 5 mins
Cook 2 mins
We fell in love with something very similar to this on a recent trip to Thailand. This is husband Russ's very good attempt at making them at home. We were able to buy the fried garlic and fried shallots at a local Asian supermarket. Very, very morish! Our cashews weren't salted but we used around half a teaspoon, so salt is to taste.
- 29.58 ml oil
- 10 kaffir lime leaves, shredded
- 9.85 ml chili flakes (to taste)
- 200 g roasted cashews
- 29.58 ml fried shallots
- 29.58 ml fried garlic
- Heat the oil in a pan over medium heat, add in the shredded lime leaves and chilli flakes and fry just until the leaves change colour.
- Remove from the heat and drain off any oil you can. Add the cashews to the pan and stir over a low heat for a minute or so.
- Remove from the heat and add the shallots, garlic and salt to taste. Try to not eat the lot!
We love cashews and Thai food, so this is a great find. The flavours are amazing and authentic. I'd make two changes. I used unsalted cashews and 1/2 teaspoon of salt, but still think it needs a bit more (and I'm trying hard to be good about not overdoing the salt). Also wished those yummy bits of fried shallots and garlic hadn't settled to the bottom of the serving dish, so I might stir half an egg white through the cashews before adding them to the pan at step 2. That ought to make those goodies stick to the cashews. Thanks Russ for unlocking the secrets to some fantastic Thai street food.
Awesome! The shreds of lime leaves turned out delicately crispy, not chewy as I feared. Could have even more use for those.