Chilli & Garlic Edamame Recipe

Food & Drink
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It’s difficult finding a yummy snack that is also healthy, being a nut allergy sufferer, I feel left out when everyone else is sat around eating seasoned assorted nuts, so I tried out a few different combinations and quickly became fixated on this.
Chilli & Garlic Edamame Ingredients To make this I used:

  • Tesco Smoked Paprika
  • Drogheria & Alimentari All Natural Garlic & Chilli Mill
  • Spur seasoning salt (found in South African shops)
  • Schwartz Garlic salt
  • Maggi Liquid Seasoning
  • Edamame beans (for this I used podded, but you can use the ones in their pod but pop them out after boiling)
  • Paper towels
  • Colander
  • Baking tray
  • Baking paper

First, I prepared the frozen edamame beans by emptying the bag into a pan, covering them in water and boiling for 5 minutes until they became slightly plumper and were all separated.
Then, I drained the edamame in a colander and tipped them into a bowl. I then lined the colander with paper towel and emptied the edamame back into the lined colander, tossing them to get the rest of the moisture off them as well as patting the top layer dry as I tossed.
I covered a baking tray with baking paper and spread the edamame out on the paper. I then started seasoning them. I added Garlic & Chilli first, then Garlic Salt, Smoked Paprika, liquid seasoning and then seasoning salt. I cooked in the oven for 15 minutes at 180ºC (356ºF for our colonial cousins) until they started going a little brown and crispy on top and around the edges, you will see the skin on the beans crack and wrinkle as the moisture evaporates.

I then took them back out again, mixing them up and turning them over, spreading them back out and seasoning again before sliding back into the oven for another 10 minutes of cooking, until this side looks crispy and brown too. If you like yours really crispy and dried then cook for a longer period of time per side, but I like mine softer and chewy, not too hard.
Once finished you can add a little more garlic salt, but only a tiny bit (unless you want it very strong!), mix it through with two spoons and then use the spoons to transfer your yummy hot edamame into a bowl. You can either eat them while they’re warm like I did, or you can leave them to one side and let them cool down before eating. Leaving them to the side to cool down also dries them out a bit more too if you prefer them crispier.
Chilli & Garlic Edamame in a Bowl Now you can share them out with your friends and family, or keep them all for yourself! A yummy tasty snack that is also healthy, what more could you want? Try making your own combinations of toppings suited to your taste, you can’t go wrong! And if you enjoy the combinations you have made yourself, let us know about them in the comments!

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