Edamame, Pea and Wasabi Dip with Tortillas

  • We earn a commission for products purchased through some links in this article.
  • Preparation time 10 minutes
    Serves 16

    480g bag frozen soya (edamame) beans (we used Birds Eye)
    350g (12oz) frozen peas 1 large garlic clove, roughly chopped large handful coriander 1-2tsp wasabi (we used the powdered one from Clearspring)
    juice 2 limes 2tsp fish sauce (optional)
    1tbsp rice vinegar 3tbsp natural yogurt 3tbsp olive oil salted tortilla chips, to serve

    1 Cook the edamame beans and peas 
in boiling water for 2 to 3 minutes. Drain, reserving a few tbsp of the cooking water, then cool under cold running water.
    2 Whizz the veg in a food processor with the garlic, coriander, wasabi, lime juice, fish sauce (if using), rice vinegar, yogurt and oil. 
If the mixture is a bit stiff, add a little of 
the cooking water until you have the right consistency. Season well to taste, and serve with tortilla chips.

    Per serving: 84 calories, 4.5g fat 
(0.5g saturated), 6g carbohydrate

    This recipe appeared in woman&home magazine in December 2010

    Latest Stories