Step 1
| 3 oz • Peanuts - roasted |
| 2 tsp • Green chiles • finely minced |
| 1 tbsp • Fresh ginger root • finely minced |
| 10 oz • Edamame • shelled, if frozen defrosted |
| 1 oz • Cilantro leaves • about 3/4 cup |
| 1/2 oz • Lime juice |
| 2 oz • Thai sweet chili sauce |
| 2 tbsp • Warm water |
| 3 oz • High Oleic Soy Oil |
| Fish sauce , or salt • to taste |
In the bowl of a food processor, pulse the peanuts, green chilies and ginger to a coarse paste.
Add the edamame, cilantro and lime juice and continue to process until a smooth paste. Add the sweet chili sauce and warm water. With the processor still running, drizzle in the High Oleic Soy Oil to a smooth creamy paste. Season to taste with fish sauce and additional lime juice if needed.
Garnish with a drizzle of oil, peanuts and cilantro.