Tiger Prawns with Peach and Coriander Salsa

Serves: 4

INGREDIENTS:

800g raw king prawns, peeled with tails left intact
1 tbsp peanut oil
salt and cracked black pepper
1 tbsp lemon juice
1 tbsp caster sugar
1 yellow peach, chopped
1 white peach, chopped
1/3 cup chopped coriander
1 long red chilli, seeded and chopped

METHOD:

• Toss the prawns in the oil, salt and pepper.  Set aside for 5 minutes.
• Place the lemon juice and sugar in a bowl and stir until sugar is dissolved.  Add the peaches, coriander and chilli and toss gently.
• Heat a stovetop grill or barbecue plate over high heat.  Grill the prawns for 3-4 minutes or until golden and cooked through.
• Serve the prawns with the peach salsa.

Peach Facts

• Peaches are in season from October to April in Australia
• The saying, ‘you're a real peach’ originates from the tradition of giving a peach to someone you like.
• When selecting peaches, aim for smooth unwrinkled skin with no blemishes or bruises and select firm, plump fruit that gives a little to gentle pressure.  Peaches bruise easily so treat them gently!
• If cutting peaches to enjoy later, brush the flesh with lemon juice to prevent them turning brown.
• To store peaches, remove from the plastic bag and store in a bowl at room temperature for a day or two to soften them.  Store ripe peaches in the refrigerator.

Recipe, image + information source Summerfruit Australia

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