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 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)
- 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.
Stir-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.