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
- 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.