Yam Met Mamuang Himaphan (Chilli Cashews)
500-600g raw cashew nuts
3 spring onions, sliced (or shallots/small red onions)
Coriander leaves (optionsl)
5 thai chilies, sliced
1/2 tsp sea salt
2 cups vegetable oil
1. Place the oil in a wok over medium heat.
2. When the oil is hot
3. add the cashews and deep-fry until golden (not to dark, they will darken more after removal from the oil)
4. remove and drain
5. Toss the cashews with the spring onion, chili and sea salt and a few coriander leaves if using.
Serve and enjoy!