Salt-And-Pepper Edamame
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
46
Sourness
48
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until the salt turns light tan, about 7 minutes
2
Transfer salt to a bowl
3
Toast Szechwan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes
4
Transfer toasted peppercorns to a sheet of waxed paper to cool
5
Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar
6
Add pink peppercorns and pulse or pound with a pestle until finely ground
7
Pour through a coarse sieve into bowl of salt and stir together
8
Cook edamame in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking
9
Drain in a colander and pat dry
10
Toss edamame with some peppered salt, to taste, and serve with remainder on the side