Edamame and coriander spread

Edamame (pronounced ed a ma me) are young soybeans, usually still in the pod. Bright green, soft and edible, the beans inside the pod look a lot like a peeled broad bean. Edamame served with a local sea salt is a popular side dish at Japanese izakaya restaurants. They are available on New Zealand frozen from Asian food stores.

Ingredients

450 g	Edamame beans, shelled (Main)
4 cloves	Garlic
1 tsp	Salt
1	Kaffir lime, or common lime, finely grated rind
3 Tbsp	Lemon juice
2 tsp	Sesame oil
1 serving	Water
¼ cup	Fresh coriander, finely chopped (Main)

Directions

1. Cook the edamame beans in a saucepan of boiling water until tender, about 5 minutes. Drain. Place in a food processor and mix until coarsely chopped.
2. Meanwhile, chop the garlic and sprinkle with the salt. Using the flat blade of a heavy knife, squash the garlic and salt to a paste.
3. Add to the beans with the lime rind, lemon juice, 1 teaspoon of sesame oil and 3-4 tablespoons of water. Mix to a smooth paste. You may need to add more water and seasonings. Stir in the coriander.
4. The spread can be prepared ahead, tightly covered and refrigerated for a day or frozen for up to 2 weeks.