• The perfect light and flavourful snack for any far East-fusion affair.

    Recipe and styling by Sarah Dall

    Photograph by Donna Lewis

    Edamame beans with chilli salt

    Serves: 4
    Cooking Time: 15 mins


    • 500g frozen edamame, in shells
    • 15ml (1 tbsp) chilli flakes
    • 15ml (1 tbsp) pink peppercorns
    • 30ml (2 tbsp) Maldon sea salt



    Bring a medium-sized pot of salted water to a boil. Add the edamame beans and cook, 5 minutes.


    While the beans are cooking, place the chilli flakes and peppercorns in a spice grinder and pulse 3 times. Alternatively grind in a pestle and mortar. Mix with the salt flakes and set aside.


    Remove the edamame from the heat and strain. Sprinkle over the seasoned salt and serve immediately.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com