Shrimp – Ginger – Balls on Peach Sauce

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 2 hrs 40 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g shrimp (s), cleaned (fresh or thawed)
  • 2 cloves garlic
  • 20 g iner, fresh, finely chopped
  • 20 g sprin onion (s), chopped into fine rins
  • 2 egg whites
  • 200 g lentils, small, reen ones
  • 1 peach (s)
  • 4 tablespoon yogurt, milder
  • 100 ml olive oil
  • salt and pepper
  • chives
  • 3 tablespoon breadcrumbs
Shrimp – Ginger – Balls on Peach Sauce
Shrimp – Ginger – Balls on Peach Sauce

Instructions

  1. Peel the prawns and remove the intestines. The shrimp meat is mixed together with the spring onions, the ginger, garlic, pepper and salt and finely chopped in a blender (if you like - I like it in chunks the size of cottage cheese). Mix in the two egg whites and approx. 3 tablespoon breadcrumbs (this can be a little more if necessary, but you should be careful with this and wait until after cooling - only then check whether the dough holds together well) and the mixture approx. 2 Chill for hours.
  2. For the sauce, scratch the skin of the peach a little and put the fruit in hot water. Leave in for about 1 minute (but do not boil!), Then take out and rinse. Peel off the skin, cut in half and take out the core (I also scrape out the core bed because I don`t like it).
  3. Put the peach halves in a tall blender with the yogurt and olive oil and blend with a blender to a fine sauce. Season to taste with salt and pepper and chill for approx. 2 hours (strangely, tastes stranger when seasoning than after about 2 hours of steeping in the refrigerator).
  4. Half an hour before serving, sauté the lentils (or green asparagus, if you like, depending on the season) in a little salted water.
  5. Cut small knobs from the shrimp dough with a teaspoon, shape into small balls and flatten a little. Fry in hot olive oil on a not too high heat until crispy.
  6. Pile the lentils or asparagus in the middle of a well-warmed plate, arrange three small prawn rolls for each person nicely around them. Pour approx. 1 tablespoon of the peach sauce over the vegetables and run a few threads over the meatballs.
  7. Tip: A Sauvignon Blanc from Touraine (Loire Valley) goes very well with it, because it also has such a nice peach note.

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