Peapods with chilli, garlic and smoked salt This is a great little recipe using the best, sweetest peas, simply fried whole with chilli and garlic and sprinkled with smoked salt.

Chris Staines

Chris Staines

14th September 2012

Peapods with chilli, garlic and smoked salt This is a great little recipe using the best, sweetest peas, simply fried whole with chilli and garlic and sprinkled with smoked salt.

This is a great little recipe using the best, sweetest peas, simply fried whole with chilli and garlic and sprinkled with smoked salt. A perfect sharing dish, when you have friends over and don’t want to be stuck in the kitchen all night.

Ingredients

  • 1 Kilo of fresh pea pods (whole)
  • 6 cloves of garlic
  • 6 long red chillies
  • Halen Mon smoked sea salt (you can use ordinary sea salt if you can’t find smoked salt)
  • Olive oil

Method

Take each peapod and using a small sharp knife, cut the tip and peel off the length of stringy sinew which runs up the join of the pea pod (leaving the stalk on as a finger hold)
Meanwhile cut the chillies in half-length ways deseed and slice finely.
Peel the garlic and chop finely.
Heat a pan large enough to fit all of the peapods (a wok is ideal for this) adds some olive oil and when hot throw in the peapods. Toss the pods around in the oil for 3 or four minutes until they start to blister and crack, then throw in the chilli and garlic (still tossing continuously) and cook for a further 2 or 3 minutes taking care not to burn the garlic.
Tip the peapods out onto a tray and season liberally with the sea salt.
Serve in a bowl (with another bowl close by for your guests to put the soon to be empty pods in)
To eat simply take the stalk between your forefinger and thumb, place the peapod into your mouth and using your teeth POP the peas out into your mouth and discard the now empty pods……Delicious