Edamame in Hot and Sour

Edamame is the healthier version of popcorn I could quite easily sit and watch a movie while grazing on soy beans for 2 hours. If you haven't heard of edamame they are the pods that grow on a soy tree and the Japaneses equivalent to pea's or green beans.
Naturally smooth and have a slightly creamy taste which marries well with salty and spicy ingredients. Very simple recipe to make and I recomend you find a vac-pac of fresh tamarind at your local Asian supermarket as its amazing smokey sourness makes all the difference.

800g edamame beans
4 plum tomatoes
2 cloves garlic
1 dried red chilli
small knob of ginger
1 lemongrass
The roots from a bunch of coriander
2 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons of tamarind soaked in 200ml boiled water
1 tablespoon sesame oil
1 lime
4 dashes of tobasco

METHOD:
First make the sauce, crush the garlic, grate the ginger, roughly chop the coriander roots, crush and dice the lemongrass and place all in a sauce pan with tomatoes, liquid from the soaked tamarind, chilli, soy, fish sauce, sesame oil and juice of lime, place over medium heat and bring to a simmer. Cook the sauce for around 15-20 minutes till the tomatoes start falling apart then remove from heat and put sauce in food processor with tobasco sauce and blend till smooth.
Fill a large pot with water and bring to the boil and add the edamame and cook for 5 minutes then drain. It's up to you but you can either blanch the beans with cold water or you can have them warm with the hot and sour dressing. Place the beans in a mixing bowl and stir in the hot and sour dressing then its quite simply ready to eat.