Recipe: Grilled peach with miso shrimp
Fancy something fruity on the grill? This recipe for grilled peaches with glazed miso prawns and sesame spinach will make every barbecue a complete success.
Ingredients · Servings 4
- 1 shallot
- 25 g ginger
- 1 large red chili pepper
- 12 medium-sized king prawns
- 100 g young spinach leaves
- 2 tbsp peanut oil
- Juice of 1 lime
- 100 g whole Misopaste
- 4 tbsp soy sauce
- 2 large, preferably ripe peaches
- 2 tbsp sesame oil
- Salt
- 2-3 tablespoons toasted sesame seeds
Method · 35 min
- Peel and finely dice the shallot and ginger. Halve the chili pepper, remove the seeds, and also dice finely. Peel the king prawns, wash them, and remove the veins. Clean the spinach, wash it, and shake it dry.
- Sauté the shrimp in a little hot peanut oil for about 3-4 minutes on each side. Then remove the pan from the heat, add lime juice, miso paste, and soy sauce, and glaze the shrimp by tossing them.
- Halve the peaches and remove the pits. Brush the cut surface of the peach halves with the remaining peanut oil and place them on a hot grill or grill pan for 5–6 minutes.
- Sauté shallots, ginger, and chili in hot sesame oil in a wide pan. Then add the still-damp spinach and let it wilt for about 1 minute. Season with salt and sprinkle with sesame seeds.
- Arrange the spinach mixture with the grilled peach halves and glazed king prawns on plates. Drizzle the remaining miso mixture over the spinach, peaches, and prawns.
For 4 people
shallot
- 25 g
Ginger
- 100 g
- 100 g
soy sauce
2-3 THE
Recipe for
persons
Wine recommendation from Kilian Skalet, restaurant manager at "Jan" (Munich) and the sommelier team.
