Salt-And-Pepper Edamame

Salt-And-Pepper Edamame
Salt-And-Pepper Edamame

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 1/4

    cup coarse sea salt

  • 1

    tablespoon Szechwan peppercorns

  • 1

    tablespoon pink peppercorns

  • 1

    bag frozen edamame - (1 lb) (soybeans in the pod)

Directions

Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until the salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Szechwan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of waxed 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 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. Drain in a colander and pat dry. Toss edamame with some peppered salt, to taste, and serve with remainder on the side. This recipe yields 5 to 6 servings. 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.

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