Spicy Cashew-Lemongrass Snack Mix
This sweet and savory snack mix by Kris Yenbamroong of Night + Market is seriously delicious. Lime leaves and lemongrass bring citrusy flavor to the buttery cashews, toasted coconut, and crispy garlic.
Ingreadient :
- Neutral oil (such as vegetable, grapeseed, or peanut oil), for frying
- 3 cups raw cashews, divided
- 1 ¼ teaspoons kosher salt, divided, plus more to taste
- ½ teaspoon granulated sugar
- 2 medium lemongrass stalks, bottom 4 inches of stalks thinly sliced crosswise (about 1/3 cup), tops discarded
- ⅓ cup fresh green and red Thai chiles (about 1 5/8 ounces), stemmed and thinly sliced crosswise
- 12 medium-size fresh makrut lime leaves
- 1 cup finely chopped garlic (from about 5 garlic heads)
- ⅓ cup unsweetened finely shredded coconut
Direction :
- Neutral oil (such as vegetable, grapeseed, or peanut oil), for frying
- 3 cups raw cashews, divided
- 1 ¼ teaspoons kosher salt, divided, plus more to taste
- ½ teaspoon granulated sugar
- 2 medium lemongrass stalks, bottom 4 inches of stalks thinly sliced crosswise (about 1/3 cup), tops discarded
- ⅓ cup fresh green and red Thai chiles (about 1 5/8 ounces), stemmed and thinly sliced crosswise
- 12 medium-size fresh makrut lime leaves
- 1 cup finely chopped garlic (from about 5 garlic heads)
- ⅓ cup unsweetened finely shredded coconut
