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Cashews, lime and spring onion
- Serves
4
- Difficulty
Easy
Published 2004
The stuff of pre-dinner snifters and sundowners on the terrace. The Apsara Hotel, Luang Prabang, dishes these up as you sit, G&T in hand, next to the cool of the Nam Khan river.
Ingredients
- vegetable oil
200 g - sea salt
3 cm
Method
Heat a shallow pool of oil in a wok, then slip in the nuts and gently fry until they’ve turned to gold. Strain off the oil, then sprinkle the nuts well with sea salt and the shredded ginger, and stir-fry for about 30 seconds. Remove from the heat, stir through the spring onions, then pour over the lime juice. Toss through and spill on to a plate or into a bowl. A grating of lime zest will pump-
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