Ripe'S Toasted Nori Edamame With Garlic-Chileoil Recipe
- 1 pound frozen, shelled edamame, cooked according to package directions, drained, and rinsed under cool water
- 2 sheets nori (dried seaweed)
- Kosher salt
- 1/2 teaspoon plus 1 tablespoon sesame oil, divided
- 2 large garlic cloves, sliced thinly
- 1 medium red chile, sliced into thin rings
- Preheat the oven to 300u0b0F. Pat the edamame dry and transfer to a serving bowl.
- Lay the nori side by side on a baking sheet. Brush the top of one sheet lightly with water. Sprinkle with 1/8 teaspoon of salt and drizzle with 1/2 teaspoon of the sesame oil. Quickly top with the second nori, pressing gently to adhere. Set a second baking sheet directly on top to compress the sheets together. Transfer the whole apparatus to the oven for 15 minutes. Remove the top baking sheet and let the nori cool to room temperature.
- Meanwhile, in a small skillet, combine the remaining tablespoon of sesame oil, the garlic, and the chile (including the veins and seeds). Fry gently over low heat, stirring occasionally, until the garlic crisps and turns golden, 6 to 8 minutes. Scrape the garlic-chile mixture into the edamame and season generously with salt, to taste. Crumble the nori on top in irregular shards. Serve immediately, at room temperature.
frozen, kosher salt, sesame oil, garlic, red chile
Taken from www.seriouseats.com/recipes/2012/04/ripes-toasted-nori-edamame-with-garlic-chileo.html (may not work)