Recipe:
Edamame Three Ways
Posted in Freshly Picked
Looking for a healthy snack that will keep your hand away from the lolly jar? Here are three flavour options to start your edamame snacking journey. Once you’ve mastered these varieties, look to your spice rack for new flavour inspiration.
Prep:
10
mins
cook
10
mins
serves
4
Easy Peasy
You will need:
- 1 tablespoon mustard oil
- 200g frozen edamame
- 1 tablespoon mustard seeds
- 20 curry leaves
- 50ml water
- 1 teaspoon garam masala
- Salt
- 1 tablespoon sesame oil
- 200g frozen edamame
- 2 tablespoons crunchy chilli oil
- 2 tablespoons soy sauce
- 1 tablespoon white sesame seeds
- 3 spring onions greens only
- 1 tablespoon peanut oil
- 200g frozen edamame
- 1 tablespoon red curry paste
- 3 tablespoons coconut cream
- 1 bunch coriander leaves, roughly chopped
- Salt and pepper to taste
~
Recipe:
Simon Toohey
Directions:
- 1For Indian Edamame(#1) place cast iron or wok on high heat. Add the mustard oil and bring to smoking point.
- 2Then add the edamame. Cook briefly until they are blistering and hot. Add the curry leaves and mustard seeds and let them crackle. Cook for 2 minutes, add the water and garam masala and cook for another minute and serve
- 3For Chinese Edamame(#2) place a wok or cast iron pot on high heat and add the sesame oil.
- 4Once it is smoking add the edamame and fry for 3 minutes. Then add the chilli oil, soy and cook for another 3 minutes. Turn the heat off. Toss through the sesame seeds and the spring onions and serve
- 5For Thai Edamame(#3) in a wok or Cast Iron Pan on high heat, bring the oil to smoking point.
- 6Add the beans and fry for 3 minutes. Add the paste and cook for 3 minutes add the coconut cream and cook for 3 minutes. Then add half of the coriander leaves to the wok and stir through.
- 7Pour into a bowl and top with remaining coriander leaves.
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