Half a can of South African cut-edge yellow peaches (medium can)
4 tiger prawns
2 tbsp onion (diced)
1 teaspoon chilli powder
1 teaspoon cornstarch
2 teaspoons lemon juice
Wash the tiger prawns, remove the shells and intestines and marinate in the marinade for 5 minutes.
Preheat the frying pan and fry the prawns.
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.
Add the spicy tomato juice and 2 tablespoons of peach sugar water to the sauce and pour over (3).