Sesame Edamame with Chili Sauce

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  • Servings: 20


  • 1/4 cup sesame seeds
  • Four 14-ounce packages frozen edamame in the pods
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons Asian chili-garlic paste
  • 2 teaspoons Asian sweet chili sauce
  • 1 tablespoon salt

How to make this recipe

  1. Preheat the oven to 350°. Spread the sesame seeds in a pie plate and bake for about 5 minutes, until lightly browned and fragrant.

  2. Bring a large pot of generously salted water to a boil. Working in batches, add the edamame to the pot and cook until just tender, about 5 minutes; use a wire skimmer to transfer each batch to a large bowl. Pat the edamame dry.

  3. In a small bowl, whisk the melted butter with the toasted sesame seeds, sesame oil, chili-garlic paste and sweet chili sauce. Pour the sauce over the edamame, season with the salt and toss well. Transfer to a platter and serve.

Contributed By Published May 2013

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