This roasted edamame is served with a fragrant chili oil made with mala (麻辣) spices. You’ll taste nutty and spicy flavors in this addictive appetizer.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Serves 2 to 41x
12 ounces edamame (in the pods)
1 1/2 tablespoons vegetable/soybean oil
1/4 teaspoon kosher salt
1 1/2 teaspoons Sichuan peppercorn (see note 1)
1/2 teaspoon red pepper flakes
1/2 teaspoon gochugaru (optional, see note 2)
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 cup vegetable/soybean oil
Preheat the oven to 375ºF. Position an oven rack to the center. Line a large baking sheet with parchment paper and set it aside.
Add the Sichuan peppercorn to a spice grinder and pulse until the spice is ground (see note 3).
Transfer the ground Sichuan peppercorn, red pepper flakes, gochugaru, garlic, and 1/4 teaspoon salt to an oven-safe bowl (such as a thick glass or thick ceramic bowl, see note 4).
Heat 1/4 cup of vegetable oil in a saucepan over medium heat for about 3 to 4 minutes. The temperature of the oil should be around 325ºF. Carefully pour the hot oil into the bowl with the peppers and garlic (see note 5). Let the oil sizzle and rest as you roast the edamame (see note 6).
In a bowl, toss the edamame with 1 1/2 tablespoons vegetable and 1/4 teaspoon salt. Spread the edamame over the lined baking sheet.
Bake the edamame for about 20 minutes. At the 15-minute mark, check to see if the edamame have browned on the bottom. If they are looking light golden, bake them for another 5 minutes. If they have barely darkened, bake them for another 8 to 10 minutes (see note 6).
Remove the edamame from the oven. Drizzle the chili oil over the roasted edamame. Make sure to incorporate the pepper and garlic sediment from the chili oil, as most of the flavor is there. Be generous! Quickly toss the edamame. Serve immediately.
You can find Sichuan peppercorn in Asian supermarkets (particularly ones that sell Chinese groceries) or online. If Sichuan peppercorn is difficult for you to find, you can add another 1/4 teaspoon of red pepper flakes or leave it out entirely.
I use gochugaru (Korean red pepper flakes) here mostly for color. The chili oil will not look as vibrant without the gochugaru. You can find it in Korean markets or online. If it is difficult to obtain, leave it out.
I ground the peppercorns in a coffee grinder that I dedicate for spices. The peppercorns are easier to consume once they’re ground. You can leave them whole, if you like. When eating the roasted edamame with whole peppercorns, bite into the peppercorns for the mala sensation and then spit it out.
Make sure to use a fairly thick bowl for this. One of my porcelain bowls started cracking because of the heat from the hot oil.
If pouring hot oil into a bowl seems too risky, you can remove the saucepan from heat. Then, add the rest of the chili oil ingredients into the saucepan. Keep an eye on the garlic, as they tend to burn more easily this way.
You can make the chilli oil a day ahead. In fact, I think the flavor of the chili oil is more developed if you make it the day before. Leaving the chili oil in a jar on the counter for 24 hours should be fine. Store any leftover chili oil in the refrigerator. You can serve it with fried rice, stir-fries, or dumplings.
The color of the baking sheet matters. If you are using a light aluminum baking sheet, you’ll probably need an additional 5 minutes of baking. When I used my aluminum sheet, I ended up sticking my roasted edamame under the broiler for 3 minutes to give them extra golden color.