Poached prawns with peach dip

Poached prawns with peach dip

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 149 kcal
, Fat: 3 g
, Carbohydrate: 10 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Peach dip

1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
300 g peaches, cut into pieces
1 ½ tsp sugar
1 tsp chilli flakes
½ tsp ground coriander seeds
¼ tsp salt
2 tbsp apple vinegar

To poach the prawns

1 ½ litres salted water
3 sprigs rosemary
2 bay leaves
1 organic lemon, zest peeled with a peeler, use all of the juice
400 g frozen prawn tail, peeled and raw (organic), slightly defrosted

To serve

ice cube
a little sea salt
1 organic lemon, cut into wedges
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How it's done

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Peach dip

Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the peach and all the other ingredients up to and including the salt, sauté briefly. Add the vinegar, cover and simmer for approx. 10 mins. Puree the dip until smooth, leave to cool.

To poach the prawns

Bring the salted water to the boil with the rosemary, bay leaf, lemon zest and juice, cook for approx. 5 mins. Add the prawn tails, remove the pan from the heat, leave to infuse for approx. 3 mins. Remove the prawn tails, refresh briefly in ice-cold water, drain.

To serve

Fill a platter with ice cubes. Arrange the prawns on top, season with salt, serve with the dip and lemon wedges.

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