Sayur Tumis with Snow Peas and Shrimps

Sajoer toemis van peultjes en garnalen

I look for a recipe with one of my favorite vegetables: snow peas. Number 99 in Beb Vuyk’s book looks like an excellent dish to meet my snow peas craving: a sayur tumis with snow peas and shrimp.

I immediately decide to get large, unpeeled shrimps to give this dish that little bit extra. It looks beautiful and the shells add to the flavor.

This amount is good for 4 people as a side dish. It’s ready in 20 minutes.

Sayur Tumis with Snow Peas and Shrimp #99 translated from Beb Vuyk’s Groot Indonesisch kookboek, page 111.


  • 1/2 kg snow peas
  • 100 grams of cooked shrimps/prawns
  • 1/2 liter chicken stock made from chicken stock cubes or leftover chicken stock
  • 2 tablespoons of oil

Herbs and spices

  • 3 tablespoons of chopped onions
  • 1 chopped clove garlic
  • 1 teaspoon galangal powder (laos)
  • 1/2 teaspoon gingerpowder
  • 1/2 teaspoon sambal oelek (chili sauce)
  • zout
  1. Rub the onions, garlic, sambal, galangal and ginger to a paste and fry in the oil.
  2. Add the peas and fry briefly.
  3. Add the broth, the shrimp and let simmer until the snow peas are half done.

sajoer toemis van peultjes en garnalenStir-fry the snow peas briefly just to warm them up. Then add the broth and cook it no more than 5 minutes. In the end add the prawns. When the snow peas are half done, your tumis is ready. Before serving, I sprinkle some chopped fresh snow peas on top. Raw snow peas are delicious too.

The two things you have to keep in my mind – I think- are to keep the peas crispy. Do not overcook them. Secondly the cooked shrimps only need heating up. Otherwise they will taste dry.

Sajoer toemis van peultjes en garnalenYou can keep shrimps and snow peas in the freezer to put this dish on the menu whenever. Healthy and above all simply delicious.

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