Japanese Wasabi-Edamame Cocktail Sauce

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Japanese Wasabi-Edamame Cocktail Sauce

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Nutritional Info
  • 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 full nutritional breakdown of Japanese Wasabi-Edamame Cocktail Sauce calories by ingredient
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View the original recipe for Not-Fried Shrimp with Japanese Cocktail Sauce

Introduction

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.

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.


Number of Servings: 4

Ingredients

    1/2 cup shelled edamame
    2 cups fresh spinach
    1/2 teaspoon wasabi paste
    1/2 lemon, juiced


Tips

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.


Directions

Simmer the edamame in 2 cups of water for 10 minutes, then add the spinach and cook another minute. Drain the water, reserving one cup. Run cold water over the edamame and spinach to shock them (this stops the cooking process and retains the color of the 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




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Member Ratings For This Recipe

  • This is good, but a bit bland for me. I will be adding more wasabi and probably some garlic and pepper to spice it up some. Also a bit of salt. Thanks for the recipe! - 3/18/16

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