Grilled Ginger-Garlic Edamame
As a snack, grilled edamame is as simple as it gets—just cook shell-on soybean pods on the barbecue until they blister and char a little, then toss them in a flavourful sauce. You can follow this recipe for a sweet-and-sour garlicky sauce, or use it as a jumping-off point.Some tasty add-ons: red pepper flakes, black pepper, chili powder, or chopped peanuts; Lao Gan Ma (chili crisp); crushed seaweed; sesame oil, and soy sauce—or forget the sauce entirely and just sprinkle with some coarse salt.
Ingredients
- 2 tbsp lemon juice
- 1 tbsp honey
- 2 cloves garlic grated
- 2 tsp fresh ginger grated
- ¼ tsp salt
- 1 bag (450 g) frozen edamame in the shell
Instructions
- In a large bowl, stir together lemon juice, honey, garlic, ginger, and salt.
- Place edamame in a grill basket on barbecue over medium-high heat. Close lid and cook, stirring occasionally, until shells are slightly blistered and charred.
- Add grilled edamame to ginger-garlic sauce and toss. Serve warm or at room temperature.
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