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Pepper and prawn snow peas

  • Makes about 24
Pepper and prawn snow peas

Snow peas (also called mangetout) are ideal for filling and serving with drinks. It's best to use plain cream cheese. However, you can use the spreadable version if you want to make a dip.


  • 175-200 grams snow peas
  • 1 red pepper
  • 250 gram tub cream cheese
  • 2 tablespoons chopped fresh dill
  • 100 grams shrimps, optional
  • dill sprigs to garnish


  1. Blanch the snow peas for 2 minutes and refresh them under cold water. Drain them well and dry thoroughly by placing them in a single layer on absorbent paper.
  2. Trim and string snow peas. Split one side open.
  3. Grill the red pepper under a very hot heat until blackened all over. Place in a plastic bag until cool. Core, remove seeds and peel away charred skin.
  4. In a food processor, puree red pepper, cream cheese and dill. Put mixture into a piping bag fitted with a fluted nozzle and pipe into snow peas.
  5. Decorate with shrimp and dill sprigs if you like.

Cooks Tips

- If you're making the mixture as a dip, then chop the shrimps and stir in. If you don't have shrimp, you could use crab meat.

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