Description
Roasted pumpkin seeds infused with Thai flavors.
Ingredients
- 1 whole Medium-sized Pumpkin, Seeds Removed
- 2 Tablespoons Unsalted Butter
- ¼ teaspoons Salt, Or More To Your Taste
- 1 whole Thai Chili, Minced, Seeds Removed (optional)
- 1 whole Kaffir Lime Leaf, Minced
- ½ Tablespoons Lemongrass, Minced
Preparation
You can tell right off the bat that you are going to get a great Thai flavor here with these seeds.
Start by rinsing your seeds, making sure all of the pulp is removed. Lay the seeds onto a paper towel to remove any excess moisture.
In the meantime, put the butter in a microwave safe cup and heat it in the microwave until melted (30 seconds or so). Add the melted butter into a mixing bowl. Add in the seeds, salt, Thai chili, kaffir lime leaves and lemongrass.
Give the mixture a good stir. Preheat your oven to 350 F.
Line a baking sheet with parchment paper. Add the pumpkin seeds to the baking sheet, laying the seeds evenly on the sheet.
Put the pan into the preheated oven, and cook for about 15 minutes, then remove pan from the oven, toss them around, spread them in an even layer again, and roast for another 10-15 minutes or until they are fully roasted.
Once cooked, remove pan from oven, pick up the parchment paper and slide the seeds into your serving bowl.
The end result is an awesome blast of Thai flavors. You get that great aroma and taste from the kaffir lime leaves, the subtle lemony and ginger bite from the lemongrass, and the heat from the Thai chili. If you have a hankering for those flavors, then give these a try. I hope you enjoy.
