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Poached prawns with peach dip
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 149
  • Fat about 3g
  • Carbohydrates about 10g
  • Protein about 20g
This is needed
This is needed for 4 people
Peach dip
  • 1 tbsp olive oil
  • 300 g peaches, cut into pieces
  • 1 garlic clove, finely chopped
  • 1.5 tsp sugar
  • 1 shallot, finely chopped
  • 0.5 tsp ground coriander seeds
  • 1 tsp chilli flakes
  • 0.25 tsp salt
  • 2 tbsp apple vinegar
To poach the prawns
  • 3 sprigs rosemary
  • 1.5 litres salted water
  • 1 organic lemon, zest peeled with a peeler, use all of the juice
  • 2 bay leaf
  • 400 g frozen prawn tail, peeled and raw (organic), slightly defrosted
To serve
  • ice cubes
  • a little sea salt
  • 1 organic lemon, cut into wedges
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And that's how it's done
And that's 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.