MenuMagic - Personal Chef Software

Spicy Cashew Salad with Chilies, Cilantro and Lime

 

Submitted By: Caroline McAllister

• Servings: 4
• Course/Type: Accompaniment
• Storage: Fresh Serve

Ingredients

vegetable oil for frying
1 cup(s) cashews raw
1/2 teaspoon(s) salt
3 tablespoon(s) shallots coarsely chopped
3 tablespoon(s) scallions thinly sliced
2 teaspoon(s) chili pepper flakes
2 tablespoon(s) lime juice, fresh
Boston lettuce washed and dried, center rib removed and torn in half

Directions

Heat 2-3 inches of vegetable oil in a medium skillet over medium heat.
Line a plate with double layer of paper towels and place by the stove along with a slotted spoon or Asian style wire mesh strainer.
Heat oil until a raw cashew sizzles a few seconds after you add it oil.
Keep one raw cashew by the stove to help judge changes in color as nuts cook.
Gently add cashews to hot oil, stirring often and gently, until nuts turn a soft, pale golden brown, 2-3 minutes. Remove cashews with slotted spoon or strainer and drain on paper lined plate. Drain and cool slightly.
Transfer warm cashews to a bowl and toss with salt, shallots, scallion, and chil flakes. Just before serving add lime juice and toss to coat.
Serve cashews in lettuce cups or as a finger food.


From Quick and Easy Thai by Nancie Mc Dermott.