Spicy Prawn with Peach Salsa

INGREDIENTS:

• Half a can of South African cut-edge yellow peaches (medium can)

• 100g of stewed tomatoes, Mexican style

• 4 tiger prawns

• 1 cucumber

• 2 tbsp onion (diced)

MARINADE:

• 1 teaspoon chilli powder

• Salt

• 1 teaspoon cornstarch

SEASONING:

• 3 tbsp chilli ketchup

• 2 teaspoons lemon juice

• Salt

STEPS:

1. Wash the tiger prawns, remove the shells and intestines and marinate in the marinade for 5 minutes.

2. Preheat the frying pan and fry the prawns.

3. Finely dice the cucumber, onion, tomato and halved peaches, add lemon juice and salt and mix well to make a salsa. Thinly slice the cucumber and place on a plate, top with the salsa, place the peach halves and top with the tiger prawns.

4. Add the spicy tomato juice and 2 tablespoons of peach sugar water to the sauce and pour over (3).