ヴィーガンガーリックバターとエビ添えの激辛枝豆

Instructions:

1. 
   1 Prep and Blanch

   • Rinse the edamame under cold water. Place them into a pan of boiling, lightly salted water and blanch for 2-3 minutes. Drain and set aside. If including prawns, peel and devein them, then season lightly with salt and a pinch of chilli flakes.
2. 
   2 Infuse the Flavours

   • In a large skillet, warm the olive oil over medium heat. Add the minced garlic and red chilli flakes, stirring until the garlic becomes fragrant but not browned.
3. 
   3 Melt the Vegan Butter

   • Reduce the heat slightly and add the vegan butter to the skillet. Allow it to melt gradually, melding with the garlic and chilli flavours.
4. 
   4 Combine Edamame and Prawns

   • Introduce the blanched edamame into the pan. If using prawns, arrange them in the skillet. Sauté everything together for about 4-5 minutes, stirring gently to coat the ingredients evenly in the garlic butter.
5. 
   5 Finish and Garnish

   • Drizzle the soy sauce and lime juice over the mixture. Stir well to combine the flavours. Remove from heat and top with freshly chopped coriander. Adjust salt if needed before serving.