This sriracha edamame is addictively hot, tangy, savoury and finger-licking good. It only takes 15 minutes to make.
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To me, this is the perfect ‘pub food’ or party bites. Wash down the hot & spicy edamame with an ice cold beer in summer. Life is good.
This is the sriracha hot chilli sauce I am using. It is popularly used in Vietnamese and Thai cuisine. It is a must-have condiment when eating a bowl of Vietnamese pho. There are actually many brands to choose from, but this particular one from Huy Fong must be the most famous brand of sriracha sauce out there, especially in the US. It is nicknamed “Rooster Sauce” due to the image of the rooster on the bottle. In Singapore, you can buy the big bottle (740ml) from Cold Storage at Plaza Sing and the smaller bottle (266ml) from The Seafood Market Place at Century Square. You can also buy it online from iHerb (note: this is an affliate link).
First posted in May 2013, updated in Jul 2018.