Cashews, Hamilton Island
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Spiced Siamese Cashews

You could double this recipe without a problem. The water prevents the cashews from becoming brittle-like. If the cashews sit for too long they become too hard. Serve as a snack or side.
Author: Adam Woodfield, Executive Chef, Coca Chu Restaurant, Hamilton Island


  • 1 cup cashews
  • 60 ml Indonesian sweet soy sauce
  • 1 tsp water
  • 10 gm dried shrimp paste pre-roasted, mashed or crumbled
  • Pinch salt
  • to taste - dried chilli flakes
  • to taste - fennel seeds
  • scallion rings green and white parts
  • 1 or 2 slender lime wedges


  • In a small bowl, combine the sweet soy sauce, water, shrimp paste, and salt. Taste to make sure that there‚Äôs a balanced salty sweetness. The dried shrimp funk should barely be noticeable. Set this seasoning sauce aside near the stove.
  • In a medium skillet over medium-high heat, cook the oil, cashews, chilli flakes and fennel for about 3 minutes, until gently sizzling and lightly fragrant.
  • Lower the heat to medium low, give the seasoning sauce a stir, then pour into the skillet.
  • Constantly stir for 15 to 30 seconds, until most of the liquid has clung to the cashews.
  • Remove from the heat and stir in the green onion, then transfer to a small bowl.
  • Serve with lime wedge for guests to add a tart brightness.
  • Use a spoon to eat the Cashews as they can be messy - or not.