1 tablespoon wasabi powder
2 tablespoons water
1/2 pound frozen shelled edamame (green soy beans), (about 1 1/2 cups)
1 ripe Hass avocado
1 tablespoon finely grated peeled fresh ginger
Juice of 1 lime, (about 3 tablespoons)
1 1/2 teaspoon kosher salt
4 scallions (white and green parts), finely chopped
1/3 cup chopped fresh cilantro leaves
Whisk the wasabi and the water in a small bowl to make a thick liquid; cover and set aside. Boil the beans in salted water until tender, about 4 minutes, or microwave, covered, for about 2 minutes.
Halve the avocado; press your knife into the pit, and then twist, and lift it out. Scoop the flesh from the peels into the bowl of a food processor. Add the wasabi paste, edamame, ginger, lime juice, and salt and process until smooth. Transfer to a serving bowl. Stir in the scallions and cilantro. Serve with crisp vegetables, for dipping.
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From Food Network Kitchens