Home Recipe ContentTiger Prawns with Peach and Coriander Salsa

Tiger Prawns with Peach and Coriander Salsa

Published : June 28, 2015

Summertime peaches work beautifully in this dish.

Serves: 4


800g raw king prawns, peeled with tails left intact
1 tbsp peanut oil
salt and cracked black pepper
1 tbsp lemon juice
1 tbsp caster sugar
1 yellow peach, chopped
1 white peach, chopped
1/3 cup chopped coriander
1 long red chilli, seeded and chopped


  • Toss the prawns in the oil, salt and pepper.  Set aside for 5 minutes.
  • Place the lemon juice and sugar in a bowl and stir until sugar is dissolved.  Add the peaches, coriander and chilli and toss gently.
  • Heat a stovetop grill or barbecue plate over high heat.  Grill the prawns for 3-4 minutes or until golden and cooked through.
  • Serve the prawns with the peach salsa.


Peach Facts

Peaches are in season from October to April in Australia
The saying, ‘you're a real peach’ originates from the tradition of giving a peach to someone you like.
When selecting peaches, aim for smooth unwrinkled skin with no blemishes or bruises and select firm, plump fruit that gives a little to gentle pressure.  Peaches bruise easily so treat them gently!
If cutting peaches to enjoy later, brush the flesh with lemon juice to prevent them turning brown.
To store peaches, remove from the plastic bag and store in a bowl at room temperature for a day or two to soften them.  Store ripe peaches in the refrigerator. 

Recipe, image + information source Summerfruit Australia

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