Met Mamuang Himapran Tod ( Deep Fried Cashew nuts)

    10 mins

    A perfect companion to any cold beverage on a sweltering evening.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 500g cashew nuts
    • 10 dried red chiles
    • 1 teaspoon salt, preferably coarse seasalt
    • 3-5 green onions, thinly sliced
    • 4 cups vegetable oil for deep-frying

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Heat the vegetable oil in a heavy deep pot or large wok over medium heat. It will be ready when a wooden stick inserted will bubble at a nice pace, not too fast.
    2. Fry the cashew nuts for about five minutes until they are golden brown. Use a skimmer to take them out onto a paper towel lined plate.
    3. Fry the dried chiles for just 10 seconds or so, until they release their aroma. Don't let them burn!
    4. Put chiles and cashews in a bowl and toss with salt to taste. Sprinkle with green onions.

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