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Chili-Garlic Edamame

This is such a dumb recipe, but one that packs a punch and elevates edamame into a more exciting snack than usual. I always keep a package of edamame in the freezer for the odd visitor who drops by or for the occasional evening when I feel that a proper apéritif hour is in order.

This recipe is for a 16 oz package of edamame. For a 10 oz package reduce the spices or everything will be too salty.

1 package of edamame in the pod

1/2 tsp kosher salt

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1 tsp sesame oil

Bring a pot to the boil and cook the edamame according to the directions on the package.

As soon as the edamame are cooked, add them to a large Ziplock bag to which you have added the other ingredients.

Shake well until all of the edamame have a thin coating of the spices and decant into your serving dish.

Serve warm or at room temperature.

Inspiration recipe, here.


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