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.
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).
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).
Half an hour before serving, sauté the lentils (or green asparagus, if you like, depending on the season) in a little salted water.
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.
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.
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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