Met Mamuang Himapran Tod ( Deep Fried Cashew nuts)

Met Mamuang Himapran Tod ( Deep Fried Cashew nuts)


1 person made this

About this recipe: A perfect companion to any cold beverage on a sweltering evening.

Toi Bangkok (Krung Thep Maha Nakhon), Thailand

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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