Wok-seared Sugarsnaps with Anise and Mint

• 2 tablespoons groundnut oil
• 400 g (14 oz) sugarsnap peas

This is seasoned with nam pia, a thin brown sauce made from salted, fermented fish. When it is cooked, some of the fishy taste is diminished, leaving a pleasant but distinct flavour.

Heat the oil in a wok or frying pan until very hot. Add the sugarsnaps and chilli and stir-fry over a high heat for about 2-3 minutes, until they begin to brown. Add the lemongrass, garlic, ginger and spice