1
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.
2
You can add the sugar snaps uncooked to the pan. Or you can blanch them first (dipping them briefly in boiling water).
3
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.
4
Garnish the fried sugar snaps with broken hazelnuts, honey and fresh parsley.
