Spicy Ginger and Coconut Edamame Dip
This vibrant Asian dip combines shelled edamame with light coconut milk, fresh ginger and a kick of Sriracha for a creamy, spicy flavour. It is prepared in a food processor and served with rice crackers and an assortment of fresh vegetables like snow peas and cucumber. The recipe yields enough for eight people and can be made ahead, taking just 20 minutes from start to finish.
Ingredients
- One 12-ounce bag frozen shelled edamame, thawed
- 3/4 cup light coconut milk
- 1 whole spring onion, coarsely chopped
- 2 teaspoons grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 4 to 6 teaspoons Sriracha, plus more for serving
- Salt
- Rice crackers, for dipping
- Snow peas, radishes, cucumber slices and carrot sticks, for dipping
Method
- Boil a medium pot of salted water. Place the thawed edamame into the boiling water and cook for about 5 minutes until tender and brightly coloured.
- Drain the cooked edamame and rinse under cold running water to cool, then drain thoroughly once more.
- Put the cooled edamame into a food processor. Add the light coconut milk, chopped spring onion, grated ginger, lime juice, 4 teaspoons of Sriracha, 1 teaspoon of salt and 1/4 cup of water.
- Process the mixture for about 1 minute until it forms a fairly smooth paste.
- Taste the dip and adjust the seasoning, adding more salt and the remaining 2 teaspoons of Sriracha if desired.
- For serving, transfer the dip to a bowl and drizzle with extra Sriracha. Accompany with rice crackers and fresh vegetables such as snow peas, radishes, cucumber and carrot sticks.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryEdamame
Cuisineasian
AuthorFood Network Kitchens
