edamame with garlic, miso and crispy prawn chili

My fridge died last week.

Granted it is kinda old. But still!

It was a disaster because the poor old thing must have been losing coldness for a while but we didn’t notice that something was wrong. So I woke up one morning to find that all the food in the freezer thawed.

So when we discovered what had happened, there was a mad scramble to save as much food as we could. One of the things we managed to save was this packet of edamame

Thank god I have quite a few fridges and freezers!

The thing is though, I still had to try using up as much of the defrosted food as possible in the last week. 

Normally I would steam the edamame and sprinkle some salt on them. But today I wanted something a little spicy. And it so happened I had a tub of crispy prawn chili sitting in the fridge so I thought it was a good time to use some of that up too!

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The result was this delicious dish – when you try to get the soy beans out of the pods, you end up with beans that are coated with the spicy garlic, miso and chili. YUMMY!

And this dish is super easy to cook! Here’s how.

Mix miso with the dashi or water. Set aside.

Prepare the edamame according to the instructions on the packet but take 2 minutes off the cooking time. Drain and set aside.

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In a skillet, add a little olive oil and saute the minced garlic for 30 seconds. Add the miso and chili.

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Stir to combine.

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Add the edamame and salt. Turn the heat off and stir to coat the edamame with the sauce.

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Serve immediately as an appetizer, a snack or as part of a meal with rice.

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Is this not easy peasy?

🙂

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Edamame with Garlic, Miso and Crispy Prawn Chili
Serves 4
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Ingredients
  1. 1 packet (500g) edamame in pods
  2. 1 tablespoon olive oil
  3. 4 cloves garlic, minced
  4. 2 teaspoon crispy prawn chili
  5. 1 tablespoon miso
  6. 1 tablespoon dashi or water, hot
  7. 1 teaspoon salt
Instructions
  1. Mix miso with the dashi or water. Set aside.
  2. Prepare the edamame according to the instructions on the packet but take 2 minutes off the cooking time. Drain and set aside.
  3. In a skillet, add a little olive oil and saute the minced garlic for 30 seconds. Add the miso and chili. Stir to combine.
  4. Add the edamame and salt. Turn the heat off and stir to coat the edamame with the sauce.
  5. Serve immediately as an appetizer, a snack or as part of a meal with rice.
Adapted from hikarimiso.com
Adapted from hikarimiso.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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