I am always fascinated by the idea of blending cultures in my cuisine. My mission in my kitchens is to try and define what “American” cuisine means to a new generation that does not see the world in terms of distinct cultures. I am a combination of so many cultures and cuisines having grown up in the immigrant streets of Brooklyn and I love reflecting that in the recipes that come through my restaurants.
This is a healthy snack that can be enjoyed as a late night craving or as an accompaniment to your favorite sandwich or burger. It converges the two ubiquitous snack items from both Asian and Southern cultures. Together, they make a texturally layered bite that is both comforting and delicious.
Ed Lee’s Edamame and Boiled Peanuts Recipe
|Servings:||4-6 as a snack|
- ½ cup tahini
- 3 tbsp sesame oil
- 3 tbsp water
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- ½ tsp salt
- 2 tsp sesame seeds
- 1 cup pre-cooked edamame, shelled
- 1 cup boiled peanuts, shelled *see note
1. Make the tahini dressing first. Combine all the ingredients except the sesame seeds into a blender and pulse until smooth. If it is still too thick, add more water to reach the thickness of a creamy vinaigrette. Fold in the sesame seeds. Reserve chilled until ready to use.
2. Combine the shelled boiled peanuts and the shelled edamame in a bowl. Add the tahini dressing and toss to combine. Serve in small bowls.
*Note: You can buy pre-boiled peanuts but better to make them yourself. Simply add raw peanuts in the shell into a large pot of water with a little salt. Cover with a lid and simmer for at least 2 hours. Drain the peanuts from the water and peel off the shells. You can store these in airtight containers for up to 3 days.