Spicy edamame bean dip with ginger and coconut milk
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
If you're preparing an Asian-inspired dinner, offer this thick edamame dip as an appetizer. Coconut milk, fresh ginger, lime juice, and Sriracha sauce infuse it with a complex flavor with spicy, tart, and sweet notes. The dip can be served immediately, but it will be even more delicious after refrigerating. Arrange rice crackers and sliced vegetables around it for dipping and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (340 g) frozen shelled edamame beans, thawed
- 3/4 cup coconut milk
- 1 green onion, coarsely chopped
- 2 tsp grated peeled ginger
- 1 tbsp freshly squeezed lime juice
- 4-6 tsp Sriracha sauce + extra for serving
- Rice crackers, for dipping
- Snow peas, radishes, cucumbers, and carrot sticks, for dipping
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Cooking the dish according to the recipe:
- Bring a medium saucepan of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, green onions, ginger, lime juice, 4 teaspoons Sriracha sauce, 1 teaspoon salt, and 1/4 cup water. Process until smooth, about 1 minute. Taste the sauce and adjust the salt if needed, then add the remaining 2 teaspoons Sriracha sauce. Serve immediately or cover and refrigerate for up to 1 day. Transfer the sauce to a serving bowl and drizzle with Sriracha sauce. Serve with rice crackers and vegetables for dipping.
Note:
Edamame beans are firmer than most other beans and produce a chunky paste. If you prefer a very smooth sauce, strain it through a sieve after blending.
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