Remove the snow pea stems and spines, and submerge in water. Mince the garlic and chop the anchovies.
Peel and devein the shrimp. Lightly rub with katakuriko and salt (both not listed). Rinse in water. Pat dry excess water.
Add olive oil and garlic to a pan and turn on low heat. When fragrant, add the anchovies, smashing with a spatula.
Turn up the heat and add the shrimp. Fry until entirely pink, then add the mayonnaise and snow peas in that order.
When the shrimp is cooked, and the snow peas are a vibrant green, season with salt and pepper.
Story Behind this Recipe
I made a dish that goes well with wine out of snow peas and shrimp on sale.
Placing the snow peas in water before cooking improves their crispiness. This time, I used cheap white leg shrimp. If you make a slit on the back, they open up and look luxurious. Anchovies are salty, so taste before seasoning.