Recipes>Nut Recipes
Roast Cashews with Chilli & Kaffir Lime Leaf
by Shu Han Lee from Chicken and Rice
Easy
Makes about 300g
Spice up your favourite snack with this roast cashews recipe from Chicken and Rice, a cutting-edge Asian cookery book. These spiced nuts are perfect for parties or gifts.
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Chicken and Rice
Shu Han Lee
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Introduction
This recipe for fragrant flavoured nuts is dangerously addictive, so it’s best to hare them with a couple of good friends, preferably over bottles of cold beer and a good movie. Feel free to play arpund with other types of nuts.
Tags
Ingredients
| 2-4 | red bird’s-eye chillies |
|---|---|
| 5 | kaffir lime leaves |
| 300g | raw cashews |
| 1 tbsp | groundnut oil |
| 1/2 tsp | unrefined light brown sugar |
| sea salt, to taste |
Method
Preheat the oven to 160c/gas 3.
Finely slice the chillies and kaffir lime leaves. Put all the ingredients into a bowl bowl and combine, tossing well so everything is well distributed. Spread the cashew mixture out on a baking tray lined with parchment paper.
Place in the oven and roast for 15-20 minutes, stirring once in a while, until the cashews turn light golden an are very fragrant. Remove and let them cool completely; they will continue cooking to a golden brown and will crisp up as they cool.
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Ingredients
Method
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