Fried and salted cashews are an addictive afternoon snack that goes great with a cup of Indian Cappuccino (page 118) or Chai Tea (page 119). They taste great freshly fried, or you can put them in an airtight container to enjoy later. These cashews are also excellent with cocktails! Cashews may be stored in the refrigerator for up to 3 months or may be frozen for up to a year. Cashews are rich in magnesium, which is good for healthy bones.
Makes 1 lb (500 g)
Cook time: 5 minutes
Shelf life: Store up to 1 month in an airtight container at room temperature.
Canola oil, for deep frying
1 lb (500 g) plain (raw) whole cashews
2 teaspoons salt
1 Pour 2 inches (5 cm) of oil into a medium wok and place over medium-high heat.
2 Test the oil to make sure it is hot by dropping 1 cashew into the wok. If the oil is bubbling around the cashew, the oil is hot and ready. If not, let the oil heat longer. If the cashew turns dark brown immediately, the oil is too hot, so reduce the heat a bit.
3 When the oil is hot and ready, reduce the heat to medium so the cashews do not burn while they are cooking. Using a spider, place a batch of cashews in the spider and lower it into the oil. Leave the spider in the wok and cook until the cashews are light golden, while using a small spoon to frequently turn the cashews in the spider, about 30 to 45 seconds. (If you do not have a spider, using a large spoon, carefully slide the cashews in batches into the wok, depending on the size of your wok and turn frequently.)
4 Remove the cashews from the wok by lifting up the spider (or with a slotted spoon) and place them in a wide bowl lined with paper towels. Immediately sprinkle the salt on the hot cashews and toss well.
5 Allow to cool slightly before serving. Enjoy now or let cool completely and store in a sealed jar at room temperature for later!
TIP: For 1 lb (500 g) of cashews, I fry them in 5 batches. Keep a very sharp eye on the first batch, as it may take less time since the oil will be very hot.
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