Edamame with Spicy Peppercorn Salt Recipe

Submitted By: Jennifer from Chicago.

Edamame with Spicy Peppercorn Salt Notes

Edamame makes a healthy low-calorie snack that's filling and delicious. The buttery taste of edamame is decadent. It's low in fat and high in flavor.

Serves / Yields

16 appetizer servings

Preparation Instructions

Toast all of the spices, except the pink peppercorns, in a small heavy skillet on medium heat, stirring, about 5 minutes. Transfer spices to a mortar and pestel to cool before grinding together. Add the pink peppercorns when grinding the toasted spices. A coffee grinder, or other spice grinder can be used instead of a mortar and pestel.

Cook edamame, in batches, in salted boiling water until tender, about 4 minutes. Immediately transfer, with a slotted spoon, to an ice bath to stop cooking. Return water to a boil between batches. Drain in a colander.

Toss edamame with the spice blend before serving. You may not need to use it all. Add it to taste. Serve at room temperature.

Helpful Hints

The spice mixture can be made ahead of time and kept in an airtight container for use.

This recipe is easily broken down into smaller portions. Just use fewer bags of edamame, and save some of the spice mixture for future use.

Quick Shopping List

Garlic Powders, Granulated, Roasted or Very Fine Powder
Granulated, in a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
La Baleine French Sea Salt, Coarse or Fine
Coarse Grain
26 oz. container
Sichuan Peppercorns
Whole, in a glass shaker jar
1/2 cup shaker jar, net wt. 1 oz.
Pink Peppercorns, Brazilian
Whole, in a glass shaker jar
1/2 cup shaker jar, net wt. 1 oz.

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