This sweet and savory snack mix by Kris Yenbamroong of Night + Market is seriously delicious. Lime leaves and lemongrass bring citrusy flavor to the buttery cashews, toasted coconut, and crispy garlic. Frying each element individually ensures crunchy—not burned—components. Use a food processor to make quick work of the garlic.

Kris Yenbamroong
Kris Yenbamroong
April 2021

Gallery

Credit: Aubrie Pick

Recipe Summary

active:
40 mins
total:
1 hr 5 mins
Yield:
10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil to a depth of 2 inches in a medium-size Dutch oven, and heat over medium to 325°F. Add 1 cup cashews to hot oil, and fry, stirring occasionally, until light golden brown, about 2 minutes. Using a large heatproof fine mesh strainer, transfer fried cashews to a baking sheet lined with paper towels to drain. Immediately sprinkle with 1/4 teaspoon salt. Repeat process twice with remaining cashews and 1/2 teaspoon salt. Sprinkle all cashews evenly with sugar.

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  • While fried cashews cool, place lemongrass in a strainer. Lower strainer into hot oil, and fry lemongrass, stirring occasionally in strainer until just beginning to brown, about 1 minute. Transfer fried lemongrass to a separate baking sheet lined with paper towels to drain. Sprinkle with 1/8 teaspoon salt. Set aside.

  • Add Thai chiles to strainer, and fry until just beginning to brown, about 1 minute. Transfer chiles to a plate lined with paper towels to drain. Sprinkle with 1/8 teaspoon salt. Add lime leaves to strainer. Carefully fry until crisp, about 45 seconds. Transfer lime leaves to plate lined with paper towels to drain. Set aside.

  • Reduce heat under oil until temperature drops to 275°F. (Oil should be hot enough that when a piece of garlic is added, it sizzles immediately but doesn't take on color right away.) Add garlic to strainer; fry, stirring often, until crisp and lightly browned, 4 to 6 minutes. Transfer to a separate plate lined with paper towels to drain. Sprinkle with remaining 1/4 teaspoon salt. Set aside.

  • Place coconut in a dry small skillet. Cook over medium-low, stirring often, until golden brown, 3 to 5 minutes. Transfer to a separate plate lined with paper towels, and spread in a thin, even layer. Let cool about 10 minutes.

  • Using your hands, crush fried lemongrass and lime leaves into a large bowl; remove and discard any tough stems from lime leaves. Add cashews, chiles, garlic, and coconut; toss to combine. Season to taste with salt.

Note

Find makrut lime leaves at Southeast Asian markets or online.

Make Ahead

Cashew mix can be made up to 5 days in advance. Store in an airtight container at room temperature.

Wine

Dry pét-nat with a delicate bubble: 2019 Agnès et René Mosse Moussamoussettes

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