Snow pea shoots with dried prawns

Snow pea shoots with dried prawns

I love simple vegetable dishes. Maybe because I’m such a lazy bum when it comes to cooking these days. I’m always pressed for time and ever since Eva hit 5.5 months, she has been going through these separation anxiety moments whereby she’d want to keep me in her line of sight otherwise the poor dear will start fussing. So my days of ratatouille and stews have been really limited to when Nil is around – thankgawd he can calm her down *keeps fingers crossed*, otherwise I’d be a total goner!

Snow pea shoots are one of my favourite vegetables – the other is the yummy bean sprout. These young and tender shoots are the tips of the vines of the snow pea plant. It can be served raw, blanched or stir fried and even used in soups but the most common way of serving this vegetable is to quickly stir fry it with some garlic, which is what I do as well. But this time, I thought I’d give it a twist and serve it up with some dried prawns.

I might be more adventurous and add some seafood in the next time or mix other vegetables in as well but for now, this ingredient just got jazzed up quite nicely! The recipe is very simple, quick and fast. One tip is to have your shoots still soaking in the water while you fry your dried prawns on medium-high heat. When it’s time to add in the shoots, make sure that your wok is hot so that it cooks the vegetables the instant it hits the surface of the wok. You’ll need to work super fast as well – think of your body as an extension of Ferrari parts – as cooking these shoots for too long will make them ultra mushy and limpy – not good!

Snow pea shoots with dried prawns


A good amount of snow pea shoots
Handful of dried prawns
Soy sauce
Pepper to taste
Some oil


  1. Wash your shoots in some water and leave them soaking in the final change of water while you prepare your wok.
  2. Heat up your wok to medium-high heat and add some oil before tossing in the dried prawns. Fry them until fragrant.
  3. Quickly toss in the shoots and cover the lid for 1 minute. Remove the lid, stir fry and add in a dash of soy sauce. Pepper is optional.
  4. You’ll know the vegetable is ready when it is bright green and has “shrunk” to half its original size. Turn off the heat, dish immediately and serve hot with a serving of rice and other dishes.

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  1. Wow… weird. I just cooked this 2 days ago but with minced garlic. Simple style. I love all manner of sprouts too! Mung beans, soy beans, alfalfa etc. I read that sprouts contain concentrated amounts of goodness that the adult tree would have. So yummy and good for you 🙂

    Mabel Reply:


    I’m even tempted to see if I can puree some and give it to Eva! 😀

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