Addictive umami snack
Taking inspiration from Japanese edamame beans, these Broad Beans with Chilli Soy are an instantly pleasing snack or appetizer before a meal. Alternatively, serve them on rice, alongside fish, meat, and vegetables for something more filling. They also work wonderfully placed into canape spoons and served with drinks.
How to prepare broad beans
Broad beans are covered in a thick leathery type shell. Some people eat the shell but the tastiest way to serve them is to remove the shell completely. This is easily done once beans have been cooked and cooled in cold water. Just simply pick up a bean and between 2 fingers quickly press it out of its shell.
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PrintBroad Beans with Chilli Soy
A great alternative to edamame beans, a delicious Japanese dressing of soy mirin and chilli coat the beans for pure snacking pleasure
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Total Time: 15 Minutes
- Yield: 1 cup 1x
- Category: Vegetarian
- Method: Stove Top Cooking
- Cuisine: Modern Fusion
Ingredients
- 350g shelled broad beans
- 1 tsp grated ginger
- 1 birds eye red chilli, chopped fine
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp lemon juice
- 1 tsp lime juice
- 1 tbsp toasted sesame oil
Instructions
- Fill a large bowl with cold water and set aside.
- Mix ginger, chilli, soy, mirin, lemon juice, lime juice and toasted sesame oil. Pour over shelled broad beans and combine well.
- Bring a saucepan of water to a boil and add the broad beans. Boil for 2 minutes then drain.
- Place drained beans into the bowl of cold water.
- Pick beans out of the water and gently squeeze them out of their thick shells. Transfer shelled beans in a serving bowl.
- Once all the bean have been shelled, cover them with soy-chilli dressing and combine well. Ready to eat!
Keywords: beer snacks, drinks snacks, appetizer recipes, broad bean recipes, easy snack recipes
