On an oven tray lined with baking paper, divide the grated cheese into 12 circles each approx. 7 cm diameter. Scatter wasabi nuts over half.
Bake for approx. 3 mins. in the centre of an oven preheated to 220°C. Remove, sprinkle the remaining crisps with pepper. Carefully loosen the cheese crisps and leave to cool on a rack.
Heat the butter and sauté the shallots. Add and briefly sauté the peas. Add the stock and bring to the boil. Reduce the heat, simmer for approx. 15 mins. Remove half the peas, puree the soup, return the peas to the pan, season. Serve the soup garnished with the cream and bean sprouts. Serve with the cheese crisps.