Spicy Fried Cashews
Yield
servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
cashew nuts
raw |
|
| 1 | cup |
vegetable oil
preferably peanut |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
chinese five spice powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
cashew nuts
raw |
|
| 237 | ml |
vegetable oil
preferably peanut |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
chili powder
|
|
| 1.3 | ml |
chinese five spice powder
|
*
|
Directions
Heat a wok or large deep pan until it is hot, then add the oil.
When the oil begins to smoke lightly, deep-fry the cashew nuts for 2 minutes or until they begin to turn lightly brown.
While the cashew nuts are browning, start another frying pan heating.
Remove the nuts from the oil with a slotted spoon and add them directly to the frying pan.
HINT: Take the cashew nuts out of the oil when they are lightly browned as they continue cooking even after they are taken out of the oil.
Save the oil in which the nuts have been cooked, as it can be used again.
Add the salt, pepper, chili powder and five spice powder and stir-fry for 2 minutes or until the cashew nuts are well coated with the spice.
Allow to cool and serve with drinks.
