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Sugarsnap pea snacks recipe

Sugarsnap pea snacks recipe

3 ratings

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
  • Healthy
  • Vegetarian
  • Dairy-free


  • 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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    3g 17%
  • Sugars

    6g 7%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 8.5g Protein 10.5g Fibre 5.2g


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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