Do you know you can eat cashew fruits? When I was a kid, during dry winter in Thailand, there were cashew apples hanging on the trees. Yes, the fruits look kind of like apples or maybe pears, with yellowish orange to juicy red. I took a bite once, but didn’t like it one bit. I didn’t even know that I can eat these fruits, but I just tried it out of curiosity.
Well, over the years, I’ve very much known now that cashew apples are not only edible, but they are very nutritious as well. I still don’t like it though. I don’t like cashew apples, but I absolutely love cashew nuts. Cashew nuts are a great addition to baked goods, desserts and even savory dishes. My favorite recipes using cashew nuts are Cashew Nut Rice with Mushroom and Stir Fried Chicken with Cashew Nuts.
Today I made Prawn and Cashew Nuts in Thai Sweet Chili Paste. Nam Prik Poa or Thai Sweet Chili Paste are good as dip or stir frying ingredient. It’s sweet, smoky but not too spicy. I fried cashew nuts until golden brown to add the nuttiness and crunchy texture to this delightful dish. Prawn and Cashew Nuts in Thai Sweet Chili Paste is perfect to accompany drinks or it can be served with hot rice.
Prawn and Cashew Nuts in Thai Sweet Chili Paste
400 gm prawns- peeled and deveined
1 tbsp Thai Sweet Chili Paste
2 tbsp chicken stock
1 tbsp light soy sauce
50 gm cashew nuts
½ onion- sliced
Spring onion for garnishing
½ tsp ground white pepper
2 tbsp vegetable oil
Heat oil in the pan over a medium heat. Fry cashew nut until golden brown, remove from the heat and keep aside.
In the same oil, add prawn and briskly stir for a few second.
Add Thai sweet chili paste and light soy sauce for seasoning. Also add chicken stock and stir for 2 minutes or until the prawns curl and turn pink.
Add fried cashew nuts and mix well.
Add spring onion and ground white pepper before turning off the heat. Serve hot.