• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Thai Spicy Fried Cashews (Yam Met Mamuang Himaphan)

    7 September, 2014 by Kip 2 Comments

    The first time I tried this cashew snack was during the 2012 nationwide vegetarian festival in Thailand. I purchased them from a street vendor who, in partnership with his wife, prepared and packaged tiny containers of this morish snack at home. I returned the next day to buy more and have been making it at home ever since. If you find some vegan shrimp or pork floss, they both make a great addition to the mix.

    Spicy Fried Cashews

    Yam Met Mamuang Himaphan – Spicy Fried Cashews

    Yam Met Mamuang Himaphan – Spicy Fried Cashews

    Spicy Fried Cashews

    Serve these quick and tasty cashews as an appetiser or as a bar snack with beer. You can omit frying the lime leaves, but I prefer the crunchier texture imparted by this method. Don't package them up straight away or they will lose their crunch. Allow to air dry.

    Ingredients

    • 150 grams (1 heaped cup) cashews
    • 250 millilitres (1 cup) vegetable oil
    • 2 fresh kaffir lime leaves, thinly sliced
    • 1 tablespoon sliced spring onion (green part only)
    • 1 teaspoon thinly sliced or chopped chillies (or more if you’d like)
    • 1 teaspoon palm sugar
    • 1 teaspoon lime juice
    • ¼ teaspoon soy sauce
    • Couple pinches salt (or more to taste)
    Directions/Method

    1. Heat the oil in a wok or saucepan to medium heat and fry the cashews, stirring frequently so the nuts do not burn. Once they are a toasted brown colour (5-10 minutes), remove and drain on kitchen roll.
    2. Fry the kaffir lime leaf slivers, removing them almost as quickly as adding them to the oil. They will bubble for just a second or two before they are done.
    3. When the cashews have cooled, mix all remaining ingredients and kaffir lime leaves together.
    • By Messy Vegan Cook
    • Makes: 1 cup
    • Cuisine: Thai
    « Best Vegan Food in Key West
    Thai Roasted Chili Powder (Prik Bon – พริกป่น) »

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. Caitlin

      September 07, 2014 at 6:49 pm

      Those sound like the best bar snack ever! I love anything with kaffir lime leaves!

      Reply
      • Kip

        September 07, 2014 at 10:21 pm

        Same!

        Reply
    2. I reserve the right to improve malicious and trollish comments.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai winged bean salad (yam tua pu)
    • Korean Braised Tofu (Dubu Jorim)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London. Next events are May 6, 7, and 13. Book tickets here.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussion veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    Follow me on Bloglovin

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook