500g sugar snaps
300g unsalted butter, room temperature
100g ras el hanout
100g yellow split peas
Salt, to taste
Lemon juice, to taste
Vegetable oil (for frying)
Recipe by Shane Delia
Photography by Kristoffer Paulsen
1. In a food processor, place butter and 80g of the ras el hanout and blend until smooth and well combined, place in a container and keep refrigerated until required.
2. Place split peas in a pot, cover with water and cook on medium heat until peas are soft, but not overcooked, approx. 15–20 mins.
3. Remove from the heat and strain the water off and allow to dry on a tray before frying.
4. Add vegetable oil to a small pot and place over a medium heat, be sure oil has reached 180ºC before adding the cooked split peas.
5. Once oil is hot, add split peas and cook for approx. 4 minutes or until they are crunchy. Once split peas are crunchy, remove from the oil and place in a bowl with paper towel to absorb excess oil. Season with the remaining ras el hanout and salt.
6. Keep in an airtight container until required.
7. Place a medium sized pan on a high heat and drizzle with olive oil, add sugar snap peas and sauté for 2 minutes, allowing them to brown a little
8. Add 1-2 large tablespoons of the ras el hanout butter and allow to foam up, once cooked, season with a touch of lemon juice and salt, remove from the heat.
9. Right before removing from the heat, add crunchy split peas and serve in a medium sized serving bowl.