Tender crisp with a smokey essence ~ these peas are finished with a zesty and spicy nutty sauce… time to heat up the grill!
An AMAZINGLY Delicious Side Dish!! Add proteins and noodles you like for a complete meal.
- 3 tablespoons hazelnut butter (see recipe for an easy homemade version)
- 1 tablespoon fresh ginger, peeled and grated
- 2 teaspoons fresh garlic, peeled and grated
- 1 tablespoon rice vinegar
- 2 tablespoons tamari sauce (I’ve used gluten free)
- 2 teaspoons coconut palm sugar
- 1/8 teaspoon hot chili flakes (more if you like spicier)
- 1 teaspoon hazelnut oil (can use sesame oil )
- 1 teaspoon sesame oil
- 1 pound fresh sugar snap peas
- 1 tablespoon sesame seeds, toasted for garnish
- 1/3 cup toasted unsalted hazelnuts, coarsely chopped for garnish
Make the Hazelnut-Sesame Sauce:
Make the homemade hazelnut butter if using (recipe below)
To a 4 cup food processor add the first nine ingredients (hazelnut butter through sesame oil.) Pulse to combine, then run the machine for one minute until the sauce is smooth.
Remove to a bowl to fit with a rubber spatula.
Grill the Sugar Snap Peas:
Heat a grill to medium-high heat.
Wash and dry the peas. String them using a small knife on both sides of the peas.
Add them to a vegetable grill basket (mine is 12″ wide.)
Add 1 teaspoon of neutral oil in the palm of one hand – rub the oil into the peas to coat them. Sprinkle with sea salt, toss.
When the grill is 400 – 450 degrees, add the basket to the grill and close the top.
Let char, then open the grill and toss the peas with a wooden spoon, close the grill. Check the peas once more, toss them again and close the grill, checking after a few minutes to make sure they are evenly charred.
HINT: Total cooking time depends on the heat of your grill. On average, cooking time will be 5 minutes, so they are charred but tender crisp inside.
Remove peas from the grill and place onto a serving platter.
Top with Hazelnut-Sesame Sauce spooning in large drizzles.
Garnish with sesame seeds, chopped hazelnuts and radish sprouts.
The dish is best sauced and garnished just before serving.
Homemade Hazelnut Butter:
Place 6 tablespoons of unsalted, roasted hazelnuts in a spice grinder.
Pulse to break up into a paste. Add 1 teaspoon of neutral oil and process until a smooth nut butter, one minute.
See BLOG for many more photos and information.
See BLOG for photo: Charred Sugar Snap Peas with Sliced Grilled Chicken and Rice Noodles with Hazelnut-Sesame Sauce.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Serves 8 – 10 (any extra reheats well – un-garnished.) Delicious cold too!
Hazelnut-Sesame Sauce yields 1/3 cup.