Here is another great dish for drinking. Of course it is great with freshly cooked rice, too. You can use Canned Soy Beans, but I like crunchy Edamame Beans better. The coating of Potato Starch is the key to the scrumptiousness. Do not omit it.
1 cup Edamame (Young Soy Beans) *removed from pods
*Note: A standard size package of 450g Edamame contains about 1 cup of Beans once removed from pods
2 tablespoons Potato Starch Flour *OR other Starch Flour
Oil for frying
1 tablespoon Soy Sauce
1 tablespoon Sugar
1 teaspoon Rice Vinegar
1 teaspoon Toban Djan (Chilli Bean Sauce) *OR Ground Chilli as required
*Note: You may wish to add extra ingredients such as Garlic, Ginger, Sesame Seeds, etc.
- Combine all the sauce ingredients in a mixing bowl.
- Sprinkle Potato Starch Flour over the thawed Edamame Beans and coat them well.
- Heat a generous amount of Oil in a frying pan over medium heat, and cook Edamame until the coating turned white and crispy. *Note: Alternatively, you can deep-fry them.
- *Note: If the amount of Oil is not enough, Beans would stick to each other. If that happens, keep cooking, tossing and shaking the pan, until Beans get separated and coating becomes white and crispy.
- Use a skimmer or mesh ladle to transfer the fried Beans to the sauce and mix to combine.
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