99 Sayur Tumis with Snow Peas and Shrimps
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 shell adds to the flavor.
This tumis is a crunchy vegetable dish with meat broth (chicken) and fish. I think fish and meat combine really well.
This amount is good for 4 people as a side dish. It’s ready in 20 minutes.
Sayur Tumis with Snow Peas and Shrimp 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
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)
Rub the onions, garlic, sambal, galangal and ginger to a paste and fry in the oil. Add the peas and fry briefly. Add the broth, the shrimp and let simmer until the snow peas are half done.
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.
Stir-fry the snow peas briefly just to warm them up. Then add the broth and cook it no more than 5 minutes. At 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.