AI-generated image
Barbequed peas
Fresh peas in the pod, spiced and steamed in foil on the coals
Tender peas in their pods tossed with chilli, ginger, garlic and lemon, sealed in foil and steamed on the barbecue. Everyone shells their own at the table and gets the spice on their fingers. Use the youngest, sweetest pods you can find.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb fresh sweet peas in the podtender, unshelled
For the paste
- 1 tsp green chilli paste
- 1 tsp ginger paste
- ½ tsp garlic paste
- 1 tsp lemon juice
- 1 tbsp oil
- ¾ tsp saltor to taste
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 1 tsp green chilli paste, 1 tsp ginger paste, ½ tsp garlic paste, 1 tsp lemon juice, 1 tbsp oil and ¾ tsp salt into a paste.
Step 2: Toss 1 ⅛ lb fresh sweet peas in the pod with the paste until all the pods are coated.
Step 3: Pack the peas in a parcel of foil and seal the edges well. Steam will puff up the foil as they cook.
Step 4: Put the parcel on a hot charcoal barbecue and cook, turning it once halfway, until the pods are tender.
15 minStep 5: Open carefully (watch the steam) and serve hot. Everyone shells their own peas.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 5 g
- Carbs
- 13 g
- Fat
- 4 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does barbequed peas take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese