Sugarsnap pea snacks recipe
Crunchy, charred and with a hit of zingy chilli and lime, these simple pan-fried sugarsnap peas make a deliciously healthy snack idea – especially when served with a quick, chunky satay dipping sauce.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 265 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp oil
- 300g sugarsnap peas
- 1 tsp sesame oil
- 1 tsp crushed chillies
For the satay dip
- 125g crunchy peanut butter
- 2 tbsp reduced salt soy sauce
- 1 lime, zested and juiced
- 1 tsp brown sugar
- 1 garlic clove, crushed
- 1 tsp ginger, grated
Each serving contains
- Energy
- 1090kJ 265.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 8.5gProtein 10.5gFibre 5.2g
Method
- Put a heavy-based frying pan on a medium heat. Once very hot, add ½ tbsp of the oil, then half of the sugarsnap peas, spreading them out in a single layer so that they cook evenly.
- Allow to char, without stirring, on one side for 4-5 mins, then turn over and cook for a few mins on the other side. Transfer to a plate and set aside while repeating with the remaining oil and sugarsnap peas.
- Meanwhile, put the peanut butter, soy sauce, lime juice (reserving the zest for serving), sugar, garlic and ginger in a bowl. Add 4-5 tbsp water a spoonful at a time, whisking after each addition, until the mixture has loosened to a dip consistency.
- Once the second batch of peas has cooked, return all the peas to the pan and toss together with the sesame oil, crushed chillies and reserved lime zest. Season and serve with the satay dip.
- See more Snack recipes
