1 pound sugar snap peas, stem and strings removed
2 Tablespoons olive oil, divided
1 (1-inch) piece turmeric, finely chopped
2 cloves garlic, smashed
2 shallots, thinly sliced
Kosher salt to taste
Fresh ground pepper to taste
Bring a large pot of salted water to a boil over high heat. Set up an ice bath (stainless steel bowl of ice water). Carefully lower the snap peas in the boiling water and blanch until they are cooked but still crunchy, 2-3 minutes. Using a sieve or slotted spoon, immediately transfer the peas into the ice water and leave for a minute to stop the cooking process. Remove from the ice water and set aside.
Heat 1 tablespoon of olive oil in a sauté pan. Add the sliced shallots and cook over medium heat, stirring occasionally, until they gradually become brown, about 15 minutes. Turn down the heat if they begin browning too quickly. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well, then place on a paper towel-lined plate. Set aside.
Wipe out the pan and heat another tablespoon of olive oil over medium heat. Add the turmeric and garlic and cook until soft and fragrant, about 2 minutes.
Add the sugar snap peas and toss to coat. Season the peas with a pinch of salt and cook until crisp-tender, 3-4 minutes. Transfer the peas to a serving dish, sprinkle with flaky sea salt and fresh ground pepper and top with the fried shallots. Dig in!