Japanese Wasabi-Edamame Cocktail Sauce
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 31.2
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 41.9 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.6 g
- Protein: 2.9 g
View the original recipe for Not-Fried Shrimp with Japanese Cocktail Sauce
IntroductionThis sauce is reminiscent of cocktail sauce with the tangy wasabi. Turn this into a light meal by serving the shrimp with a green salad.
This sauce is reminiscent of cocktail sauce with the tangy wasabi. Turn this into a light meal by serving the shrimp with a green salad.
1/2 cup shelled edamame
2 cups fresh spinach
1/2 teaspoon wasabi paste
1/2 lemon, juiced
Edamame are young soybeans. Find them in the frozen food section shelled or still in their fuzzy pods. If you can't find them shelled, thaw them and shuck them as you would peas or beans.
Wasabi is Japanese horseradish. Find it in paste or powder form in the Asian section of most supermarkets. Use it sparingly--it's potent. Here, we've softened the bite with sweet edamame and fresh spinach.
Place the vegetables in a small food processor of blender with half of the reserved cup of cooking liquid. Pulse a few times, then add the wasabi and lemon juice and process until smooth. Optional: Strain the sauce through a sieve to remove any skin from the edamame. (Note: This will lower the fiber content.)
3 tablespoons of sauce per serving