When I first spied a picture of these fabulously blackened grilled pea pods on Pinterest, my mind was a little bit blown. Grilling pea pods whole? Genius! Claire Thomas, author of The Kitchy Kitchen, is the one behind this brilliant idea to treat shelling peas like edamame – cook, season, and then suck the peas out of the pods with gusto, being sure to lick your fingers clean of all the spicy-salty goodness left behind.


INGREDIENTS

1 pound shelling pea pods

1 tablespoon finely chopped mint

1 teaspoon kosher salt

INGREDIENTS(SOY GLAZE)

3 tablespoons vegetable oil

3 tablespoons sriracha

1 teaspoon shichimi (Japanese chili powder) or regular chili powder

1 tablespoon soy sauce

1 tablespoon brown sugar

1/2 teaspoon black pepper

DIRECTIONS

In a medium bowl, mix together the soy glaze ingredients and add the pea pods.  Toss to coat and marinate for at least 30 minutes.  Grill over high heat until the peas are well marked on both sides (about 5 minutes total).  Sprinkle with mint and salt.  Eat like you would edamame (sucking on the pod to pop the peas out). Enjoy!

Dining and Cooking