World Cuisine

  • 2 teaspoons groundnut oil
  • 3 tablespoons cashew nuts
  • 3 tablespoons peanuts
  • ¼ teaspoon salt
  • 1 green chilli, deseeded and finely chopped
  • 1 teaspoon chopped fresh root ginger
  • 500 g (1 lb) carrots, coarsely grated
  • 3 shallots, finely sliced
  • grated rind and juice of 1 lime
  • ½ teaspoon sesame oil
  • handful of torn mint leaves
  • handful of coriander leaves

Heat the oil in a wok over a moderate heat. Add the nuts and stir-fry for 3–4 minutes, or until golden.

Add the salt, chilli and ginger and stir-fry for 30 seconds, then toss into a bowl with the carrots, shallots, lime rind and juice, sesame oil and herbs. Set aside until the nuts have cooled and serve as a refreshing side dish.

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