Easy As…Ichi, Ni, San!
Everyone loves a bit of guacamole, served on a crostini, with nachos or fresh cut vegetables. I’ve added a funky Japanese twist by replacing avocado with edamame and using a hint of wasabi. Knock it up in minutes as part of your game time menu or pair with your favourite beer.
Frozen edamame 10 oz. (about ½ bag), shelled
Garlic 1 large clove, smashed & minced
Ground cumin ½ tsp
Wasabi 2 tsp
Lime juice 2 tbsp
Tomato 1 medium, seeded & chopped
Fresh coriander 2 tbsp, roughly chopped
Chives 2 tbsp, roughly chopped
Olive oil 2 tsp
Salt & pepper to taste
Smoked paprika dusting
Bring 2 cups of water to boil, add the edamame and cook for about 3 minutes. Drain in a colander, rinse under cold running water and shake off the excess. Place the edamame in a large bowl and roughly mash with a potato masher or fork. Then fold in the garlic, cumin, wasabi, lime juice, tomato, herbs, olive oil and seasoning. Cover with cling film and refrigerate until ready to serve. Before serving, check the seasoning and lightly dust with smoked paprika. Serves 6
Photo courtesy of http://www.noshandtell.com/
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