These refreshing and healthy edamame puree-filled cucumbers make the perfect appetizer or light salad. Sweet Japanese cucumbers are filled with Sriracha-topped wasabi edamame puree and served alongside baked sweet potato chips to dip in even more of the tasty puree! You'll get addicted to the edamame puree, so you may want to consider doubling the batch!
Japanese Cucumbers with Edamame Puree, Sriracha and Sweet Potato Chips
Makes 24 cucumbers, plus extra puree
1 large sweet potato (such as red or purple), skin on and thinly sliced lengthways
Olive oil cooking spray
12 Japanese or Persian cucumbers
Sriracha sauce
Radish sprouts for garnish, optional
For the Edamame puree:
1 pound package frozen edamame (soy beans)
1 tablespoon wasabi powder or paste
1 teaspoon sea salt
1 lemon, juiced
6 tablespoons water
2 tablespoons canola oil
Preheat oven to 450° F. Wash the sweet potato. Using a mandolin or a vegetable peeler, thinly slice the potato. Line a baking sheet with Silpat or parchment paper. Place sliced sweet potato in a single layer on sheet and lightly spray with olive oil. Bake for 8 minutes (watching closely to prevent scorching), then turn the potato slices over, spray with olive oil and continue baking until crispy, about 7 minutes more. Remove from oven and allow to cool.
Meanwhile, slice the cucumbers lengthways. Using a teaspoon or demitasse spoon, scoop out the seeds to create a boat. Set aside.
To make the edamame puree, blanch the edamame in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
Pipe or spoon edamame puree into cucumber boats and top with a row of Sriracha sauce. Garnish with a sprig of radish sprout. Plating: place 1-2 cucumbers on each salad plate. Place a dollop of edamame puree alongside the cucumber and garnish with 2 sweet potato chips.
Serve chilled.
