for 4 person

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 litre	salted water
3 sprig	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

How it's done

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.

Show complete recipe