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Macadamia topping

Macadamia topping

This sprinkle is sensational, offering just the right balance of heat and texture. Try adding it to your next stir-fry – you’ll be amazed at the difference it makes.

1 tablespoon macadamia oil
4 cloves garlic, crushed
4 golden shallots, peeled and thinly sliced
1 teaspoon Szechuan peppercorns, lightly crushed
½ cup raw macadamias, coarsely chopped
1 dried long red chilli, sliced thinly

Heat the oil in a wok over medium heat and stir-fry all ingredients, tossing continuously for 5 minutes, or until golden. Remove with a slotted spoon and drain on paper towel.
Categories: everyday

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