In a screw-top jar, mix together
all the ingredients for the spicy
teriyaki sauce. Close with the lid
and shake vigorously. Set aside.
Steam the frozen edamame
beans for around 7 minutes. Put the Padrón peppers in a dry frying pan over a medium
heat and let them blister evenly without moving the pan
too much. Add the steamed
edamame to the pan to blister
slightly (this will give them a
smoky flavour). The peppers are
done once they are blistered
and slightly wrinkled.
Add the sauce and let it
bubble for a minute or so,
then serve immediately with
the toasted sesame seeds
sprinkled over, if using.
Recipes and photographs taken from Share by Nisha Parmar, Photography by Nassima Rothacker (Quadrille, £26).
