Rice with Prawns in Peach and Cherry Salsa

    8 - 10 prawns
    2 cups rice
    1 large peach
    10 cherries
    1 clove of garlic, finely chopped
    1 1 ½ tsp freshly chopped hot chili
    10 tbsp fresh tomato sauce
    1 can tomato pronto
    Olive oil
  1. Cook the rice.
  2. Chop the fruit finely and braise it in olive oil together with the chili and the garlic for 1 minute before you add the tomato sauce and the tomato pronto. Let it cook for maximum 5 minutes and add some water if it dries up.
  3. Press the rice into small form that you have greased beforehand and turn them upside-down on the plates they are being served on and take off the form.
  4. Add the prawns to the salsa 1 minute before it’s ready.
  5. Dress the rice timbale with the salsa and then the prawns and serve it.


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