3 years ago
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Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut
This savory and light recipe is perfect to serve as an appetizer for Thanksgiving! Preparation: Finely chop the tender bottom section of two stalks of lemongrass along with 2 Thai chilies. Stir this together with a tablespoon of honey, a tablespoon of fish sauce, and a teaspoon of lime juice along with a half teaspoon of grated lime zest and a minced garlic clove. To roast your seeds, follow the instructions on this card --> http://www.vingle.net/posts/592376-How-to-Roast-Pumpkin-Seeds As soon as the seeds come out of the oven, toss them with the lemongrass mixture in a large bowl. Return to the baking sheet and bake for an additional five minutes before allowing to cool. Toss the cooled seeds with toasted flaked coconut and finely minced cilantro. Photo courtesy: Serious Eats
AvocadoLove clipped in 1 collections
I already have roasted and peeled pumpkin seeds, so I'll skip step 2. I'm excited to try this out tonight!
3 years ago·Reply
Lemongrass is one of my favorite ingredients! It is such an interesting flavor :)
3 years ago·Reply
I love these Thai-inspired flavors!
3 years ago·Reply