1/4 cup coarse sea salt
1 tablespoon Szechwan peppercorns
1 tablespoon pink peppercorns
1 (1-pound) bag frozen edamame (soybeans in the pod)
Peppered salt may be made 1 week ahead and kept in an airtight container at cool room temperature. Edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with peppered salt.