Tangy cashews and chillies

Tangy cashews and chillies

Mamuang himaphan thot

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From
South East Asian Food

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
250g raw cashew nuts
2 green and 1 red medium-sized chillies, cut into 1–2 cm rounds
2 spring onions, cleaned and cut into 1 cm pieces
salt, to taste

Method

  1. Heat the oil in a wok and fry the cashew nuts until they are brown. Drain well and allow to cool. Toss with the chillies, spring onions and salt and serve in a bowl.
Tags:
SBS
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