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Cashews, Hamilton Island
Adam Woodfield, Executive Chef, Coca Chu Restaurant, Hamilton Island

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.
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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. In a small bowl, combine the sweet soy sauce, water, shrimp paste, and salt. Taste to make sure that there’s a balanced salty sweetness. The dried shrimp funk should barely be noticeable. Set this seasoning sauce aside near the stove.
  2. 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.
  3. Lower the heat to medium low, give the seasoning sauce a stir, then pour into the skillet.
  4. Constantly stir for 15 to 30 seconds, until most of the liquid has clung to the cashews.
  5. Remove from the heat and stir in the green onion, then transfer to a small bowl.
  6. Serve with lime wedge for guests to add a tart brightness.
  7. Use a spoon to eat the Cashews as they can be messy - or not.

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