Ed Lee's Edamame and Boiled Peanuts Recipe

By Marcus Samuelsson |

I am always fascinated by the idea of blending cultures in my cuisine. My mission in my kitchens is to try and define what “American” cuisine means to a new generation that does not see the world in terms of distinct cultures. I am a combination of so many cultures and cuisines having grown up in the immigrant streets of Brooklyn and I love reflecting that in the recipes that come through my restaurants.

This is a healthy snack that can be enjoyed as a late night craving or as an accompaniment to your favorite sandwich or burger.  It converges the two ubiquitous snack items from both Asian and Southern cultures.  Together, they make a texturally layered bite that is both comforting and delicious.


Prep Details

Servings: 4-6 as a snack


Tahini Dressing

½ cup tahini

3 tbsp sesame oil

3 tbsp water

2 tbsp lemon juice

1 tbsp soy sauce

½ tsp salt

2 tsp sesame seeds

1 cup pre-cooked edamame, shelled

1 cup boiled peanuts, shelled *see note


Photo Courtesy of Smoke and Pickles

1. Make the tahini dressing first. Combine all the ingredients except the sesame seeds into a blender and pulse until smooth. If it is still too thick, add more water to reach the thickness of a creamy vinaigrette. Fold in the sesame seeds. Reserve chilled until ready to use.

2. Combine the shelled boiled peanuts and the shelled edamame in a bowl. Add the tahini dressing and toss to combine. Serve in small bowls.

*Note: You can buy pre-boiled peanuts but better to make them yourself. Simply add raw peanuts in the shell into a large pot of water with a little salt. Cover with a lid and simmer for at least 2 hours. Drain the peanuts from the water and peel off the shells. You can store these in airtight containers for up to 3 days.