Broad 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
Servings: 1 cup
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!