Cashews, lime and spring onion

Name: Cashews, lime and spring onion
Cuisine: Laotian
Ingredients: 4 spring onions, shredded, or small bunch of garlic chives; 4 spring onions, shredded, or small bunch of garlic chives; juice of 1 lime; 3 cm piece fresh root ginger, peeled and finely shredded; sea salt; 200 g unroasted unsalted cashew nuts; vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

vegetable oil
200 g unroasted unsalted cashew nuts
sea salt
3 cm

Asia
Laos
Starter
Gluten-free
Vegan
Spring

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-