Rice with Prawns in Peach and Cherry Salsa
- 8 - 10 prawns
2 cups rice
1 large peach
1 clove of garlic, finely chopped
1 1 ½ tsp freshly chopped hot chili
10 tbsp fresh tomato sauce
1 can tomato pronto
- Cook the rice.
- 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.
- 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.
- Add the prawns to the salsa 1 minute before it’s ready.
- Dress the rice timbale with the salsa and then the prawns and serve it.