American Football Season! The perfect time to cook a lot of fun finger foods. If the rest of the world can stop saying that this is a game where the “foot” part of the anatomy is used occasionally for a punt or a field goal and a lot of running, it actually is a fun sport to watch. But I don’t live in the rest of the world anymore and I sometimes do watch American Football. I am not sure if I like the game more or the food involved with it. Let’s not get into those uncomfortable details.
For this weeks power food blog group we have the delicious, nutritious Edmamme that is high in protein, Folate, omega-3’s, fiber, vitamin K, vitamin B2, Manganese etc. Though it doesn’t feature as a regular on my dining table, we do love eating these once a while.
Steamed Edmame with Copy cat Xo Sauce is from one of our favourite restaurants in Denver – Zengo ( Which is now closed) .
Recipe source : the Washingtonian.
The very first time we ate the Edmame with their Xo sauce, we knew we were hooked for ever. It has such a perfect balance of sweet, savory and hot that it is hard not to reach for just one more and before you know the bowl is empty and you are craving some more.
This bowl of edmame is the perfect food for a football game. Make a bowlful and cheer for your favorite team. And this is what I made for this weeks 38 Power foods food blogging group.
38 Power Foods blog group focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all come up with recipes, stories, articles to encourage eating nourishing food.
Steamed Edmame with copy cat Xo Sauce
- 2 slices prosciutto diced very fine
- 1/3 c dried scallops soaked in warm water for a couple of hours, then strained and shredded fine
- 1/3 c dried shrimp diced fine in the food pro
- 1 tsp ground black pepper
- 1 pound edamame
- 1 tablespoon oyster sauce
- Schimi togarashi to sprinkle over
- 1 tablespoon minced garlic
- ¼ cup minced red onions/shallots
- 1 tablespoons sugar
- 1 tsp red chile flakes
- 2 - 3 tablespoons sesame oil
Make the Sauce
- Heat the sesame oil and pan fry the prosciutto, a little at a time until it crisps up.
- Scoop out from the oil and keep aside.
- Next fry the scallops, in batches and scoop out.
- Follow it by frying the shrimp, this will froth up, so be careful.
- Next fry in the onions and the garlic, until completely caramelized.
- Add in the sugar, chillie flakes. Switch off heat and mix everything except the Schimi Togarashi and the oyster sauce.
Make the Edmame
- Steam or boil the Edmame.
- Add to a wok or pan on high heat and stir in 2 tbs of the sauce, add oyster sauce and mix to coat evenly.
- Scoop out and serve hot, adding a dash of schimi togarashi on top
you may find it difficult to fry the ingredients in little oil, but it can be done on low heat and a lot of patience.
bottle up the rest of the sauce and keep in the fridge