Wasabi and Ginger Popcorn

Who doesn't love popcorn.  What a great snack!  It is low on calories, and full on fiber, and tastes so good.  Did you ever think of serving popcorn at a cocktail party?  Probably not.  Think beyond traditional buttered popcorn.  The book Popcorn  by Patrick Evans-Hylton is full of all kinds of exotic and delicious popcorn recipes.  We decided to share one of his recipes with you, our readers today.

Available at Bellagio Interiors

Here is how author Patrick Evans-Hylton describes his recipe for Wasabi and Ginger Popcorn.

"This fiery snack gets its heat from two rockin' roots.  The first, wasabi (also known as Japanese horseradish), is best known as the ubiquitous green glob beside sushi, and it packs a powerful punch to the taste buds.  The second, ginger, is a spice that goes from mild to wild.  The two come together here as a wickedly wonderful pair."

Here is that "wickedly wonderful" recipe:

4 quarts freshly popped corn

1/2 teaspoon salt

1/2 teaspoon sugar

1 tablespoon black sesame seeds

3 tablespoons butter, melted

2 teaspoons wasabi paste

1/4 cup candied ginger, finely chopped

1/2 cup wasabi-flavored fried peas

Put the popcorn in a large, clean paper bag or a washable muslin bag.

In a small bowl, combine the salt, sugar and sesame seeds.

          In a medium-size bowl, whisk together the melted butter and wasabi until fully incorporated.

Stir in the ginger and peas.

Drizzle the butter mixture over the popcorn, fold over the top of the bag,

and shake until the popcorn is coated and moist.

Sprinkle the salt mixture over the popcorn, fold over the top

of the bag, and shake a few times to coat.

Serve in Asian-style bowls and enjoy!  The panther recommends having your cup of Sake at hand because this popcorn is hot!

-The Panther