Spicy Cashew Salad

From Quick and Easy Thai by Nancie McDermott

Veg oil for frying
1 cup fresh raw whole cashews (or peanuts)
1/2 tea salt
3 Tb coarsely chopped shallots
3 Tb thinly sliced green onions
2 tea dried red chili flakes
2 Tb freshly squeezed lime juice

Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2-3 inches veg oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4-5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.

Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2-3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little whilte you set out a medium bowl and a small serving platter.

Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temp, with small spoons for eating or as finger food.