Most vegetables don't seem to have much depth, especially peas. Simmered in soups, slow-cooked in stews or chilled in a fresh salad, the pea pretty much stays the same. Fried peas, on the other hand, are like regular peas' wild-and-crazy alter ego. Fried green peas have a crispy texture that lets you know straight away they aren't your typical side dish, and an addictive crunch that keeps you reaching for more. A popular Thai snack, fried green peas explode with flavor when you add wasabi and chili flakes, but do just as well when you keep it simple with kosher salt.
Step 1
Shell the peas and blanch them in boiling water for 1 minute to brighten their color. Remove the peas with a slotted spoon and plunge them in a bowl of ice water to stop the cooking.
If using frozen peas, thaw them at room temperature. If using dried peas, soak them in water for about 8 hours.
Step 2
Spread the peas out on a kitchen towel and gently pat them dry with paper towels. Place the peas in a bowl. If you want to season the peas with dried spices, coat them very lightly with oil first.
Asian fried peas usually have a bit of cumin, wasabi, chili flakes and coriander, but you can use any spice you like.
Step 3
Pour a few tablespoons of frying oil in a saute pan or wok and set it on the stove. Peanut oil is commonly used in Asian versions, but sunflower and canola oil work just as well.
Step 4
Heat the frying oil over medium-high heat for about 2 or 3 minutes. Add the peas to the pan. Only add enough peas to cover the bottom. If you add too many peas, they steam instead of fry and don't crisp up.
Step 5
Fry the peas until crispy, about 1 1/2 to 2 minutes, stirring or tossing occasionally. Transfer the fried peas to a mixing bowl lined with a few layers of paper towels and shake them back and forth to remove the excess oil.
Step 6
Remove the paper towels from the bowl. Season the peas to taste with kosher salt and serve immediately.