Servings: 20
Prep Time: 35 min
Inactive Prep Time: 10 min
Source: Gourmet 12/99 pg 176
Edamame are fun to eat – the slightly fuzzy bright-green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.
Ingredients
½ cup kosher salt
2 tablespoons Sichuan peppercorns
2 tablespoons pink peppercorns
4 (1-1b) bags frozen edamame
Directions
Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Sichuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of wax paper to cool. Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together.
Cook edamame in 4 batches 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. Return water to a boil between batches. Drain in a colander and pat dry.
Toss edamame with some peppered salt to taste and serve with remainder on the side.
Cooks’ notes:
· Peppered salt may be made 1 week ahead and kept in an airtight container at cool room temperature.
· Edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with peppered salt.