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Recipe Edamame Three Ways

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.

You will need

Serves 4

1. Indian Edamame

  • 1 tablespoon mustard oil
  • 200g frozen edamame
  • 1 tablespoon mustard seeds
  • 20 curry leaves
  • 50ml water
  • 1 teaspoon garam masala
  • Salt

2. Chinese Edamame

  • 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

3. Thai Edamame

  • 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

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Directions

10 mins to prep

10 mins to cook

  1. Step 1

    For Indian Edamame(#1) place cast iron or wok on high heat. Add the mustard oil and bring to smoking point.

  2. Step 2

    Then 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

  3. Step 3

    For Chinese Edamame(#2) place a wok or cast iron pot on high heat and add the sesame oil.

  4. Step 4

    Once 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

  5. Step 5

    For Thai Edamame(#3) in a wok or Cast Iron Pan on high heat, bring the oil to smoking point.

  6. Step 6

    Add 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.

  7. Step 7

    Pour into a bowl and top with remaining coriander leaves.

Recipe: Simon Toohey