In a large pot of salted boiling water, cook the edamame until they are tender, 5 to 6 minutes. Drain them in a colander and rinse briefly with cold water to stop the cooking. Let it cool slightly, then add to the bowl of a food processor.
Add all other ingredients, except the KA•ME Sweet Chili Sauce.
Process to make a smooth paste, scraping the sides of the bowl midway through processing.
Taste, adjust seasoning, layer rice cracker with cucumber and spoon small portions of the dip on top of the cucumber.
Drizzle with KA•ME Sweet Chili Sauce and garnish with a green sprig.