Air Fryer Recipe
Crispy Lime and Chilli Edamame
Crispy lime and chilli edamame are a fantastic snack, with their dry, craggy edges offering a nutty crunch. The air fryer excels here, swiftly removing moisture and allowing the spices to cling beautifully to the beans.
Ingredients
- 300g frozen shelled edamame beans
- 1 tbsp neutral oil (such as rapeseed or sunflower oil)
- 1 lime, finely zested, then cut into wedges for serving
- 1 tbsp lime juice
- 1 tsp mild chilli powder
- ½ tsp smoked paprika
- ½ tsp garlic granules
- ½ tsp fine sea salt
- ¼ tsp ground cumin
- ¼ tsp caster sugar
- Pinch of cayenne pepper or chilli flakes
- 1 tsp toasted sesame seeds
- Small handful fresh coriander, chopped
Method
- Tip the frozen shelled edamame into a bowl and cover with just-boiled water for 2 minutes, then drain thoroughly.
- Spread the drained beans over a clean tea towel or several sheets of kitchen paper and pat them very dry.
- Preheat the air fryer to 190°C for 3 minutes.
- In a dry bowl, mix the chilli powder, smoked paprika, garlic granules, salt, cumin, caster sugar, and cayenne or chilli flakes if using.
- Add the dried edamame and oil, then toss until every bean has a light coating.
- Tip the seasoned edamame into the air-fryer basket and spread it out.
- Cook at 190°C for 8 minutes, shaking the basket at the 4-minute mark.
- Shake again, then cook for a further 4–7 minutes, checking every 2 minutes towards the end.
- Immediately tip the hot beans into a clean bowl and toss with the lime zest.
- Leave for 1 minute before adding the lime juice a little at a time, tossing after each addition.
- Finish with toasted sesame seeds and chopped coriander, if using.
- Taste and add a pinch more salt or chilli flakes while the beans are still warm, then serve straight away with lime wedges.
Nutrition
Calories: 250
