Saturday, 3 November 2012

How To Deep-Fry Cashew Nuts 炸腰豆的方法


Pre-packed cashew nuts are very expensive. The other day while shopping for my daily groceries at the NSK Trade City in Selayang, I came across some raw cashew nuts on display and I promptly bought a three-kilogramme packet of the nuts for RM90. I checked with some retailers and they told me that the cashews are being retailed at RM3.60 per 100gm which works out to be RM36 for one kg. At most, they can slash RM1 off, if I were to buy one kg, it  works out to be RM35 per kg and by buying in bulk of three kilogrammes I saved a cool RM15. My family and I just love to munch on cashew nuts.

Raw cashew nuts

 Deep-fried cashew nuts

 Crunchy and sweet


1. In a wok, add 250 ml of cooking oil. Use low flame to bring the oil to the boil. Dip a bamboo chopstick into the wok to check if the oil is boiling. When you see bubbles sticking to the bamboo chopstick rising rapidly to the surface, that is an indication that the oil is ready.

2. Add 300 gm of the cashew nuts into the wok and stir slowly to ensure even frying of the cashews. The first round usually takes about 3 1/2 minutes to turn slightly brown. Dish up and place the cashews on a large plate lined with paper towels to absorb the oil.

3. From experience, 250 ml of oil is good for deep-frying 1 kg of cashew after that the oil will turn dark and is to be discarded.

 4. The second round of deep-frying takes slightly longer due to the depletion of the oil. It took me about 7 1/2 minutes. And the third round about 8 1/2 minutes.

5.Add a little salt to the cashews before consuming and store the cashews in an air-tight container.

1 comment:

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