Damn good crunchy Edamameflutes

Finaly I got time to post. Too much going on. 

Prehead I have to say, that I really do love Edamame as a snack sprinkled with the asian togarashi salt as I eat the most of the time. 

Knowing that they can be eaten warm as well, I made a little bit of thinking how to prepare them. (In fact since a long time lays a frozen 1 kg pack Edamame in the frigde and I want to clean the fridge - eating it up) and so this Dish happend. 

A great dish I have to say, unpossible to not like it. Perfect as a side with a salad, or as a appetizer as well as a main dish served with Thai Rice. 

You can use fresh or frozen Edamame, but if you use frozen ones I would recommed to unfroze them over night. But If you don't want to wait you can use the unfrozen ones as well of course. The result - I guess will be the same. 

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Damn good crunchy Edamameflutes/ rolls

Appetizer for 4 Persons 

makes 12 rolls

Ingredients:

about 800 g frozen Edamame (pulled about 400g)

Almond-nutrional yeast-glaze instead of cheese   (recipe below) 

salt and pepper (additional spicy if wanted)

1 pack (120 g) filopastry (can't find any translated word in the web for "strudel"). 

3 Tbsp. Oil

1 Tbsp. sesam seeds

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Almond-Nutritionalyeast-sauce (cold stirred)

6 Tbsp. Almondmus

200 ml Soymilk

3 tsp. vegetable broth powder

6 Tbsp. nutritional yeast

pinches of sweet pepperpowder, curcuma and pepper

Preparation:

Mix all ingredients to a thick sauce

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Dipping-Sauce:

1 Lime

4 Tbsp. Soysauce, Tamari etc.

1 Tbsp. Mirin

Agavenectar for end-tasting (I added about 1 Tbsp.)

Preparation:

Defroze Edamame over night (you can use frozen ones as well, if you don't wanna way)

and cock for about 5-6 min in boiling water. Drain and drain with cold water. Pull (press) out the beans. Coarsely chop either shortly with your blender or by hand. Stir under Almondmus and season with spices. 

Preheat oven up to 220°C, Unfold the filo and oil between the two lays, cut each part of filohalfs into six rectangels. 

On the smaller side down give about 2 Tbsp. of edamamemus and carefully roll up. Lay on baking sheet, brush with remaining oil, sprinkle with sesamseeds and bake in the middle of the oven for about 15 min. 

Meanwhile prepare the sauce for dipping:

Finely rub limepeel and Squeeze lime juice and mix with soy sauce, mirin. Season with agavenectar.