Makes 2 cups (285 g)
This recipe was inspired by a delicious salad I had while Iwas in
Thailand. The salad was, quite literally, this mixture atop a bed of fresh,
crisp lettuce. Always on the lookout for appetizers, I immediately
decided the undressed lettuce was superfluous and this would be a
perfect appetizer. Iwas barely in the door from my trip when Imade
this, and with its mix of salty, spicy, tangy it was an instant hit.
INGREDIENTS
- 2 cups (500 ml) mild cooking oil, such as safflower or grapeseed
- 2 cups (285 g) raw cashews
- 3 small fresh medium to hot red peppers, thinly sliced
- 1 tablespoon fresh lime juice
PREPARATION
- Place a sieve over a bowl.
- Place the oil in a wok or deep saucepan and heat over medium heat to about 375°F (190°C).
- Add the cashews and cook, stirring constantly, until they are deep golden, about 4 minutes.
- Using a slotted spoon, transfer the nuts to the sieve.
- Salt them generously, then toss several times so the salt is well mixed with the nuts.
- Let the nuts drain in the sieve for at least 10 minutes.
- Transfer the nuts to a medium bowl and thoroughly toss them with the rounds of pepper.
- Drizzle the lime juice over the nuts, toss again thoroughly, taste for seasoning, and serve immediately.
- These will keep for up to 1 week. They don’t need to be in an airtight container and, in fact, shouldn’t be because they are moist and might mold. Storage is unlikely to be an issue, however, for these do simply disappear!
Note: The lime juice settles into the cashews over time, softening
them just slightly, making leftovers as good as those warm from the
oil!
