Spicy Chili-Crisp Edamame

These garlicky, spicy chili-crisp edamame are perfect for a snack or your next get-together. With only a few simple ingredients, this spicy, addictive snack is ready in under 15 minutes.

Warning!!! These delicious spicy chili-crisp edamame are very addictive! Spicy, salty, and so easy to make, edamame is one of our favorite snacks or Asian side dishes. I whipped up this easy edamame recipe to pair with a recent meal of sticky Asian pork ribs, garlic-ginger rice with cilantro, and bok choy with ginger sauce.

Spicy Chili-Crisp Edamame

Ingredients:

• 8 oz frozen edamame
• 2 cloves garlic, peeled, smashed
• 2 tsp olive oil
• 1 tsp toasted sesame oil
• 2 tsp soy sauce, more to taste
• 2 tsp chili crisp 
• Sea salt, to taste

How to Make Spicy Chili-Crisp Edamame:

Blanche the edamame in a large saucepan of salted, boiling water, over high heat for 3-4 minutes.

Drain and rinse the edamame with very cold water to prevent it from cooking further.

Dry the edamame pods on a clean tea towel (or paper towels) until very dry.

Finish cooking by heating the olive oil, toasted sesame oil, and smashed garlic in a large skillet over medium heat. Cook for a few minutes until golden brown, to season the oil, tossing occasionally. Don’t let the garlic turn dark or burn.

Add edamame to the skillet with the oil and garlic; toss it all together for 1 -2 minutes to get it nice and coated.

Add a splash of soy sauce and chili crisp, stir & cook for only 1-2 minutes, to preserve the green color of the edamame.

To serve, discard the garlic cloves. Transfer to a large bowl, and season with sea salt to taste.

To eat, grab an edamame pod, and use your teeth to pull the little edamame beans out of the shell while holding it. Discard the shells and repeat.  Enjoy.