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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.
Available to download for just 99p for a limited time only, for UK customers.
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.
| 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 |
1. Preheat the oven to 160c/gas 3.
2. 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.
3. 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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In Chicken and Rice Shu Han Lee aims to show how simple it is to make fresh, flavour-packed Southeast Asian food at home. You'll find recipes for classics such as sesame oil chicken, along with quick and simple midweek suppers that can be made in less time than it takes to order a takeaway, as well as more adventurous culinary projects for the weekend.
Available to download for just 99p for a limited time only, for UK customers.
