The Banh Mi Handbook
Makes 11/3 cups (11 oz / 330 g) ■ Takes 30 minutes
To add earthy richness to a sandwich without going the livery route, try this upbeat green edamame pâté. I developed it for meatless banh mi and discovered that it’s good with chicken and seafood, too.
Spread atop mayonnaise and drizzle on the Maggi for punch before adding other sandwich elements.
instead of curry powder, try a pinch or two of ground tur- meric with garam masala or Chinese five-spice powder.
- Nichole V. favorited Edamame Pâté 09 Jul 09:08
- Suzi T. favorited Edamame Pâté 08 Nov 19:09
- Barbara B. favorited Edamame Pâté 03 Nov 03:03
- Chudames favorited Edamame Pâté 11 Oct 16:48
- KelliDroze added Edamame Pâté to Food 08 Oct 17:48
- Christine P. favorited Edamame Pâté 07 Oct 06:25
- Ten Speed Press published her project Edamame Pâté 12 Aug 21:30
Add the edamame, salt, curry powder, sugar, and water. Bring to a vigorous simmer, cover, then lower the heat to maintain the simmer. Cook for 5 minutes, checking occa- sionally, or until half of the water is gone. Uncover and stir in the green onion. Once it wilts, remove from the heat. Cool for 5 to 10 minutes.
Transfer to a food processor and whirl until relatively smooth and spreadable, occasionally pausing to scrape
If the edamame is still frozen when you get working, put into a strainer and flush with hot water to quickly thaw. Set aside to drain.
In a small saucepan, heat the oil over medium-high heat. Add the shallot and cook, stirring, for 3 to 4 minutes, or until starting to turn golden. Add the garlic and let sizzle for 30 seconds, until fragrant.
down the sides. Add water and salt, if needed, to adjust the texture and seasoning. Let flavors bloom for 10 min- utes before using. Refrigerate in an airtight container for up to 5 days.