This spicy edamame recipe is finger-licking good and ready in under 15 minutes! Perfect as an appetizer or snack!
Where are all my Sriracha lovers at?!
Have y’all migrated over to the amazingness that is Sambal Oeleck yet? It’s like Sriracha’s spicy little brother and is downright swoon-worthy.
After trying it in a fancy ramen dish we pretty much beelined for the grocery store to pick up a jar of our own.
I worried it might suffer the fate of many specialty condiments, being used once or twice in a recipe before being exiled to the back of the fridge, never to be seen again. I’m pretty darn excited to report that this wasn’t the case here at all. I’m down to my last spoonful and already plan on picking up another jar. This sauce is crazy versatile and has deliciously complimented everything we’ve added it to!
We’ve added it to numerous stir fry and rice dishes, and it’s amazing with ground turkey, chicken, and shrimp too! I even used it in the salad dressing for my Thai Chopped Salad with Lemongrass Ginger Shrimp <— SO GOOD!
Next up? Spicy Sambal Edamame!
Holy cow this stuff is good! It’s probably one of my favorite kitchen experiments this month and features tender edamame pods tossed in spicy chili sauce sautéed with garlic, sesame oil, and a kiss of sea salt.
So. Much. Yes.
Keep things mild/medium or get your spicy edamame on with extra chili sauce and red pepper flakes. You’re totally in control here!
Let’s get our recipe on shall we?
Tender edamame pods tossed in spicy chili sauce sautéed with garlic, sesame oil, and a kiss of sea salt… this spicy edamame is finger-licking good with lots of garlic and chili pepper flavor!
Bring 2 cups of water to a boil in a small pot.
Add frozen edamame and cook for 3-5 minutes until tender but al-dente. I always test doneness by trying one first.
Transfer edamame to a bowl and sprinkle with sea salt, to taste.
Next add your sesame oil to the pot, switching heat to medium. If the pot is crazy hot, give it a moment to cool to prevent burning the garlic.
Add your garlic and sambal oeleck and gently sauté until fragrant and tender.
Pour over edamame and toss until evenly coated.
Want your edamame EXTRA spicy? Game on! Feel free to add extra sambal oeleck to taste. You can even add in a little Sriracha chili sauce, crushed red pepper flakes, or cayenne pepper to take things to the next level.
Dig in while it’s hot!
If you are purchasing steam-in-the-bag frozen edamame and wish to cook the pods that way, go for it. I feel like mine get overly mushy whenever I do so I like the boiling method best!
No sesame oil? No problem! Avocado oil, extra virgin olive oil, and butter/ghee all work great as a swap!
No Sambal? No problem! Grab some Sriracha or your favorite spicy chili sauce.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
behind the blog
- currently listening to . . . Panic – The Smiths
- currently reading . . . Mark Sullivan’s Beneath a Scarlet Sky
- currently watching . . . Rotten (Netflix)
hungry for more?
- Roasted Garlic Edamame
- NEW! Vegan Ramen Bowls with Edamame
- Crispy Parmesan Edamame via Homemade Hooplah
- READER FAVORITE: Szechuan Shrimp and Broccoli
- Spicy Sriracha Lime Chicken Zoodle Soup
If you get a chance to try this spicy edamame appetizer, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.