Edamame with Spicy Peppercorn Salt
Quick edamame tossed with toasted peppercorns, chipotle and sea salt. Ready in about 10 minutes. Make the spice mix ahead for fast snacks.
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.
Submitted by: Jennifer Statz from Chicago, IL
Yield: 16 appetizer servings
- Toast and grind the spices, add pink peppercorns after toasting for best flavor.
- Cook edamame in salted boiling water about 4 minutes, then shock in ice water to stop cooking.
- Make the spice blend ahead and store airtight; adjust amount to taste when tossing the edamame.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Can I use fresh edamame instead of frozen?
Yes. Fresh edamame cooks similarly but may take slightly less time. Boil in salted water until tender, about 3 to 4 minutes, then transfer to an ice bath to stop cooking.
Should I serve edamame in the shell or shelled?
Serve however you prefer. Pods are eaten by squeezing the beans out with your teeth. Shelling is fine if you want the beans for salads, dips, or a different presentation.
How long does the spice mix keep?
Store the cooled spice mix in an airtight container in a cool, dark place. It stays flavorful for about 1 to 3 months, with peak aroma in the first month.
Can I substitute the peppercorns or chipotle?
Yes. If you do not have Sichuan peppercorns, use black or Tellicherry pepper for heat without the numbing quality. Replace chipotle with smoked paprika for milder smoked flavor. Adjust quantities to taste.
How do I reduce the heat if it is too spicy?
Cut back on the ground chipotle first. You can also use fewer Sichuan peppercorns. Toss the edamame with a little extra sea salt or a squeeze of lime to balance the heat.
How much spice blend should I use per batch?
The full recipe is for 4 pounds of edamame. For a single 12 to 16 ounce bag, start with 1 to 2 teaspoons of the spice mix, then add more to taste.
What is the best way to toast and grind the spices?
Toast spices in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3 to 5 minutes. Cool before grinding. Use a mortar and pestle, spice grinder, or a clean coffee grinder and add the pink peppercorns when grinding.
Can I use fresh edamame instead of frozen?
Yes. Fresh edamame cooks similarly but may take slightly less time. Boil in salted water until tender, about 3 to 4 minutes, then transfer to an ice bath to stop cooking.
Should I serve edamame in the shell or shelled?
Serve however you prefer. Pods are eaten by squeezing the beans out with your teeth. Shelling is fine if you want the beans for salads, dips, or a different presentation.
How long does the spice mix keep?
Store the cooled spice mix in an airtight container in a cool, dark place. It stays flavorful for about 1 to 3 months, with peak aroma in the first month.
Can I substitute the peppercorns or chipotle?
Yes. If you do not have Sichuan peppercorns, use black or Tellicherry pepper for heat without the numbing quality. Replace chipotle with smoked paprika for milder smoked flavor. Adjust quantities to taste.
How do I reduce the heat if it is too spicy?
Cut back on the ground chipotle first. You can also use fewer Sichuan peppercorns. Toss the edamame with a little extra sea salt or a squeeze of lime to balance the heat.
How much spice blend should I use per batch?
The full recipe is for 4 pounds of edamame. For a single 12 to 16 ounce bag, start with 1 to 2 teaspoons of the spice mix, then add more to taste.
What is the best way to toast and grind the spices?
Toast spices in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3 to 5 minutes. Cool before grinding. Use a mortar and pestle, spice grinder, or a clean coffee grinder and add the pink peppercorns when grinding.
Comments