Pea Krapow 💥

It was a total treat to eat this pea krapow after Seb made it. The pea mince is so good you wouldn’t believe it’s not pork.

This Pea Krapow recipe takes 25 minutes to cook from start to finish and feeds four.

🌿 INGREDIENTS

• 2 Fresh Chilli
• 2 Garlic cloves  
• 100g British Pea Mince
• 15g Organic Bouillon powder + 300ml boiling water
• 250g Mushrooms - we mixed closed cup, oyster and shimeji
• Pack of Thai basil
• Rapeseed oil
• Salt & Pepper - or MSG if you’ve got it ;)
• Jasmine rice - check our Nice Rice video to see how we cook it

🔪 METHOD

Bash the chilli and garlic in a pestle & mortar until it’s nicely combined. 

Add boiling stock to the pea mince and leave to rehydrate (for at least for 10 mins - no bother if it’s longer) at a ratio of 1:3 (mince:stock)
 
We tore our mushrooms to keep the various shapes but you can also cut them in to bite size pieces (not forgetting that they’ll reduce in size when you cook them!). 

Add oil to your pan, fry off the mushrooms and set to one side.

Using the same pan, fry off the garlic, chilli paste with the pea mince for 10 minutes, or until the mince is soft and tender. Season to Tate 
Add the mushrooms back into the pan along with the Thai bail. 

Cook down and serve fast with aromatic jasmine rice (see our Nice Rice for how to cook that proper!).

Enjoy!