Sugar Snap Pea Tempura Food

SUGAR SNAP PEA TEMPURA

Steps:

• Whisk together flour and beer in a bowl until smooth.
• Heat 2 inches oil in a 4-quart heavy pot over moderate heat until it registers 365°F on thermometer.
• Working in batches of about 15, toss sugar snaps in batter until coated. Lift sugar snaps out of batter 1 at a time, letting excess batter drip off, and transfer to oil. Fry sugar snaps, turning with a slotted spoon, until golden, about 1 1/2 minutes. Transfer with slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)
• Serve sugar snaps warm.

SUGAR SNAP PEAS WITH SESAME

Steps:

• Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

SAUTEED SUGAR SNAP PEAS

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

ASIAN SUGAR SNAP PEA APPETIZER

Steps:

• Preheat the oven broiler, and move oven rack into the top position.
• Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
• Broil the snap peas in the preheated oven until tender, about 5 minutes.
• Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

TEMPURA VEGETABLES (ALSO FISH, SHRIMP OR CALAMARI RINGS)

Steps:

• In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
• Stir in salt and cayenne.
• Peel sweet potato and cut crosswise into 1/4 inch slices.
• Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
• In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
• Fry, turning, until golden coloured (2 to 3 minutes).
• With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
• Season with a pinch of sea salt if desired.
• Keep warm in oven set to 200F while frying remaining veggies.
• Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
• Serve with hot rice.

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
• Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
• Cut the peas in half lengthwise, then set aside.
• Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
• Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas, onion and garlic.
• Scatter the crispy prosciutto on top and any juices from the pan.
• Add the pecorino and mint.
• Garnish with cracked black pepper.

SUGAR SNAP PEA STIR-FRY

Steps:

• In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

SOY DIPPING SAUCE

Steps:

• Stir together soy sauce, water, vinegar, and sugar until sugar is dissolved. Just before serving, stir in scallion.