Edamame with Chinese five-spice salt

Edamame with Chinese five-spice salt

From
Grains
Serves
4 as part of a spread of appetisers
Prep
10 mins
Cooking time
10 mins
Photographer
Deidre Rooney

These are great with other South-East Asian appetisers and make a nice casual start to a meal.

From the grocer

Ingredients

Quantity Ingredient
2 teaspoons sichuan peppercorns
2 star anise
1 1/2 teaspoons fennel seeds
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons toasted black sesame seeds
1 1/2 teaspoons toasted white sesame seeds
1/4 teaspoon hot chilli flakes
2 teaspoons sea salt flakes

From the greengrocer

Quantity Ingredient
500g fresh or frozen edamame in their pods

Method

  1. To make the spice powder, toast the peppercorns, star anise and fennel seeds for 30 seconds or so in a dry frying pan over a medium he at, stirring constantly, then grind them really finely in a blender. Add the cloves and cinnamon and mix well. This makes more spice powder than you need but it will keep for about 1 month in an airtight jar, after which the flavour starts to fade gradually.
  2. To make the five-spice salt, mix 1–2 tablespoons of the spice powder with the black and white sesame seeds, the chilli and sea salt flakes, and set aside.
  3. Cook the edamame in their pods in lightly salted boiling water for 5 minutes, or until just tender, then drain. Drain really well by shaking the colander. Tip into a bowl and toss with the five-spice salt. Diners should shell their own beans. Offer more of the five-spice salt on the side.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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