Cashews, lime and spring onion


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

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.


  • vegetable oil
  • 200 g unroasted unsalted cashew nuts
  • sea salt
  • 3 cm piece fresh root ginger, peeled and finely shredded
  • 4 spring onions, shredded, or small bunch of garlic chives
  • juice of 1 lime


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-up-the-volume further (I do). Eat while still fragrant and warm.