Sugar snaps are a mix between mangetout and peas and they are easy to clean. Some sugar snaps have a (stiff) string at the seam. Cut off the tip on both sides of the sugar snaps and pull the string away with it. If you don't find a string on the first few snaps, you only have to cut off the tips.
You can add the sugar snaps uncooked to the pan. Or you can blanch them first (dipping them briefly in boiling water).
Fry the sugarsnaps on a high heat in a large frying pan in a little butter. Fry them al dente in about 5 minutes. Chop the shallot and fry it along with the (frozen) peas in the pan. Season with a pinch of salt and pepper.
Garnish the fried sugar snaps with broken hazelnuts, honey and fresh parsley.