 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I first tasted these in Phangna, Thailand on a tsunami outreach and developed this recipe on my return to Chiang Rai Ingredients:
1 1/2 cups raw cashews |
1/4 cup diced garlic or 2 diced cloves and 1/4 cup fried garlic (a thailand find) |
1/4 cup fresh basil leaves |
soybean or peanut oil which can handle high temps |
salt and crushed red pepper to taste |
Directions:
1. Line cookie sheet with yesterday’s newspaper, and cover newspaper with clean paper towels.
2. Prepare ingredients and heat oil in wok to medium high temp.
3. Drop cashews in already hot oil, cook for 2 minutes, turning cashews regularly so the ones at the bottom don’t burn. Add garlic and continue to turn until cashews are beginning to turn light brown. Add basil leaves (watch out for splattering). Cook additional 15 -30 seconds, turning regularly.
4. Use strainer to remove cashews, garlic, and basil mixture from oil and place on covered cookie sheet.
5. Stir and mix, letting fried basil leaves break into small pieces.
6. Sprinkle with salt and crushed red pepper to taste.
7. Repeat and make as many batches as possible! Remember, the oil’s already hot…
|
|