Spicy Roasted Edamame
A quick and flavorful appetizer featuring roasted edamame pods tossed in a spicy, aromatic mala chili oil. Nutty, spicy, and satisfying with a protein-packed punch.
Equipment
- 1 Spice Grinder
- 1 Oven-Safe Mixing Bowl
- 1 Medium Saucepan
- 1 Large Baking Sheet
- Parchment Paper (for lining baking sheet)
Ingredients
For the Edamame
- 12 ounces fresh or frozen edamame in pods
- 1 ½ tablespoons vegetable or soybean oil
- ¼ teaspoon kosher salt
For the Spicy Chili Oil
- 1 ½ teaspoons Sichuan peppercorns
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon Korean red pepper flakes gochugaru, optional
- 2 cloves garlic finely minced
- ¼ teaspoon kosher salt
- ¼ cup vegetable or soybean oil
Instructions
- Prepare Oven and Baking Surface: Preheat your oven to 375°F (190°C) and position a rack in the center. Line a large baking tray with parchment paper to prevent sticking and make cleanup easier.
- Grind the Sichuan Peppercorns: Place the Sichuan peppercorns into a spice grinder and pulse until they turn into a coarse powder. This releases their unique numbing aroma and flavor, essential for the mala chili oil.
- Combine Spices and Aromatics: In an oven-safe bowl or heat-resistant ceramic dish, mix the ground Sichuan peppercorns, red pepper flakes, gochugaru (if using), minced garlic, and kosher salt. This blend will form the flavorful base of your chili oil.
- Heat the Oil: Pour the vegetable oil into a small saucepan and warm it over medium heat for 3 to 4 minutes, aiming for a temperature around 325°F (160°C). The oil should be hot but not smoking.
- Infuse the Chili Oil: Carefully pour the heated oil over the spice and garlic mixture. The hot oil will bubble and sizzle, intensifying the flavors. Let this sit while you roast the edamame, allowing the oil to infuse thoroughly.
- Toss Edamame with Oil and Salt: In a mixing bowl, coat the edamame pods evenly with the vegetable oil and kosher salt. Spread them out in a single layer on the prepared baking sheet.
- Roast the Edamame: Place the tray in the oven and roast for about 20 minutes. At 15 minutes, check the color of the edamame pods—if lightly golden on the bottom, continue roasting for 5 more minutes; if still pale, extend roasting by 8 to 10 minutes. The goal is a golden, slightly crisp exterior.
- Combine and Serve: Remove the edamame from the oven and immediately drizzle the infused chili oil over the pods, making sure to scoop up the flavorful garlic and pepper sediment as well. Toss gently to coat all pods thoroughly. Serve right away for the best texture and flavor.
Notes
- Sichuan Peppercorn Substitution: If you can’t find Sichuan peppercorns, you can double the red pepper flakes or omit them, but the signature numbing sensation will be missing. Try specialty Asian markets or online for authentic spice.
- Gochugaru Use: This Korean chili powder adds a vibrant red hue and mild smokiness but is optional. You can skip it without impacting the overall flavor much.
- Grinding Spice Tip: A dedicated spice or coffee grinder works best to pulverize peppercorns quickly. Whole peppercorns can also be used but will give bursts of flavor rather than an even infusion.
- Safe Handling of Hot Oil: Use a thick, heatproof bowl when pouring hot oil to avoid cracking. Alternatively, pour oil into the pan with spices off heat to reduce risk, but watch the garlic closely to prevent burning.
- Chili Oil Make-Ahead: The chili oil can be prepared a day in advance to deepen its flavor. Store leftovers in an airtight container in the fridge and use as a versatile condiment for other dishes.
- Baking Sheet Color: Darker baking sheets heat more evenly and brown foods faster. If using a light-colored or aluminum tray, you might need to add extra roasting time or briefly broil to achieve the perfect golden finish.