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Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut Recipe
Ingredients (12)
- 2 cups pumpkin seeds
- 2 tablespoons (30ml) vegetable, canola, or olive oil
- Kosher salt and freshly ground black pepper
- 2 stalks lemongrass
- 2 Thai chilies, finely chopped
- 1 tablespoon (15ml) honey
- 1 tablespoon (15ml) fish sauce
- 1 teaspoon freshly squeezed lime juice from 1 lime
- 1/2 teaspoon grated lime zest
- 1 clove garlic, minced
- Toasted flaked coconut, for garnish
- Finely minced cilantro, for garnish
Directions
Learn how to make this recipe at Serious Eats