I’ve had an obsession with Kona Grill’s angry edamame for like 3 years now. More specifically, I had an obsession with the angry butter. It’s really all about the angry butter. So I did a quick Google search and found a list of ingredients as a handrail.
In essence, we are making a spicy, tangy, garlicky butter. How could this possibly be bad? I guess it’s bad that this is so darn easy and quick to slap together that you’ll want to slather it on corn, pan-seared scallops, roasted chicken, grilled asparagus, roasted Brussels sprouts… EVERYTHING.
Make the angry butter first, because you want to add it to the edamame when it is steaming hot. This way, the heat will help the butter get all melty and slide-y so that it coats the pods. You may not want to use all of it on a package of edamame – maybe save some for later.
If you enjoy some zing in your life (or your mouth) and aren’t afraid of butter (of course you aren’t, you’re reading THIS blog), try this. It’s got a nice punch to it without being overbearing. I like mine on the tangy side, so I added four teaspoons of lime juice which plays so well with the garlic and chiles. And contrary to the name, I’m pretty sure this angry edamame will make you quite happy.
3 cups edamame (soybeans) in shells
4 tbsps unsalted butter, melted
4 cloves garlic, grated
4 tbsps sambal
1 tsp kosher salt
1/4 tsp red chile powder (medium heat)
1/8 tsp cayenne pepper
3-4 tsps lime juice, fresh squeezed to taste
Make the angry butter: Mix the butter, garlic, sambal, salt, chile powder, cayenne powder, and lime juice together in a small bowl until thoroughly combined. Set aside.
Make angry edamame: Bring 2 quarts of water to a boil in a medium saucepan over high heat. Add the edamame to the boiling water. Let return to boil and cook for 5 minutes. Drain the edamame and place them in a large bowl. Toss the edamame with angry butter while the beans are hot. Serve hot.