Spicy Edamame Recipe
classic dish with a spicy serrano pepper kick.
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Ingredients
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Spicy Edamame
Method
Spicy Edamame
Prepare and cook edamame
Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 tablespoon kosher salt to the boiling water. Add 1 cup frozen edamame in pods and return to a boil. Cook for 3–4 minutes until pods are tender and heated through. Taste one pod and adjust cook time if needed. Drain in a colander and immediately run under cold water or transfer to an ice bath for 30 seconds to stop cooking and preserve color. Drain well and set aside, shaking off excess water.
Make spicy sauce
While the edamame cooks, finely mince 2 garlic cloves and finely mince 1 serrano pepper (remove seeds for less heat or keep for more). In a small bowl combine minced serrano, minced garlic, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sriracha, 1 teaspoon sugar, 1 teaspoon neutral oil, 1 teaspoon toasted sesame oil, and 1/4 teaspoon red pepper flakes (if using). Stir until sugar dissolves and ingredients are well combined. Add 1/2 tablespoon fresh lime juice and taste; adjust salt/heat by adding more soy sauce or sriracha as desired.
Toss edamame in sauce
Return the drained, slightly warm edamame to the saucepan or a mixing bowl. Pour the spicy sauce over the warm pods. Using tongs or a spoon, toss thoroughly for 1–2 minutes so the sauce coats the pods and gently infuses into them. Warmth helps the flavors cling to the pods.
Finish and serve
Transfer sauced edamame to a serving bowl. Sprinkle 1 teaspoon toasted sesame seeds, 1 tablespoon thinly sliced scallion greens, and 1/4 teaspoon coarse finishing salt over the top. Serve immediately while warm, with extra lime wedges or soy sauce on the side if desired.