How to make Wasabi Peas
Wasabi peas are all the rage these days. They are the perfect party snack, and can spice up most recipes. You can buy them almost anywhere that carry snacks and peanuts. Buying them from the shops is expensive, and this is an attempt to make them at home. I was happy with the result, but I think next time I will add more wasabi to really make the sinuses twitch.
2 cups fresh peas [thawed frozen ones will do at a pinch]
2 Tbsp canola oil
1/4 cup Wasabi paste made from Namida® 100% Pure Wasabi Powder
2 tsp Namida® 100% Pure Wasabi Powder
1 Tbsp rice vinegar
1 tsp of corn starch
1 tsp water
1/2 tsp mustard powder
1/2 tsp garlic powder
1. Preheat the oven to 200 degrees [or use a dehydrator]. Coat a large baking sheet with canola oil.
2. Transfer the peas to the baking sheet and move them around in the oil. Season with sea salt, mustard powder and garlic powder.
3. Bake for 6 hours on the lowest oven setting you have, stirring every 30 minutes, or until the peas are dry. [You can use a dehydrator to do this job, I prefer this method as the heat isn’t so fierce and it produces hotter peas.]
4. In a large bowl, mix together the wasabi paste, rice vinegar, water and corn starch. When the peas are dried out and ready, pour them into the bowl and coat them with the mixture.
5. Pour the peas back onto the baking sheet [or dehydrator] and bake for another 10 – 20 minutes, or until the peas are crisp and completely dry.
6. When peas are completely cool and dry, store in a sealed jar until required.
Note: As with the store bought wasabi peas, do not expect them to last very long once you start eating them.