Edamame and coriander spread
Edamame (pronounced ed a ma me) are young soybeans, usually still in the pod. Bright green, soft and edible, the beans inside the pod look a lot like a peeled broad bean. Edamame served with a local sea salt is a popular side dish at Japanese izakaya restaurants. They are available on New Zealand frozen from Asian food stores.
- Cook the edamame beans in a saucepan of boiling water until tender, about 5 minutes. Drain. Place in a food processor and mix until coarsely chopped.
- Meanwhile, chop the garlic and sprinkle with the salt. Using the flat blade of a heavy knife, squash the garlic and salt to a paste.
- Add to the beans with the lime rind, lemon juice, 1 teaspoon of sesame oil and 3-4 tablespoons of water. Mix to a smooth paste. You may need to add more water and seasonings. Stir in the coriander.
- The spread can be prepared ahead, tightly covered and refrigerated for a day or frozen for up to 2 weeks.