A spicy collection of creamy, crunchy cashews mixed with chilies, green onions & optionally crispy fish to keep your guests occupied as pre-dinner drinks snack. A great appetizer with Thai meals too.
Add cashew nuts into a cold pan. Place on the stove top, add medium to high heat frying oil such as sustainable palm oil and heat.
Stir the cashew nuts as the oil heats up to stop them burning.
When the cashews are sizzling and a golden brown colour drain them out onto a kitchen paper towel to let them cool down. Pat the top surface to reduce any surface oil.
Chop the spring (green) onion tops and spur chili into small pieces.
Wash surfaces of the kaffir lime leaves, tear the spine out. Roll the leaves up and finely julienne.
Add back to the pan the mostly cooled down cashews, chopped chili, kaffir lime leaf and green onion tops. Sprinkle over a half teaspoon of table salt and mix together.
Serve out on a nice plate and garnish with mint leaves.
Video
Spicy Cashew Nut Recipe - Thai Chili Cashew Snack Mix