Asian-style masala shrimp with peaches

As I walked through the grocery stores and markets in Japan, I saw these beautiful peaches, huge and super expensive. So, of course, I was curious. Now, a massive peach that looks so perfect, wrapped in foam and selling for 1000-1600 yen? What was the deal?

I finally broke down and bought one. I cannot describe how beautiful the first bite was. Juicy, sweet, and tart in perfect balance, with a creamy texture, I have never had a peach this good. I had been a regular at the Farmer's markets in San Francisco and loved peach season, but this completely blew me away.

So I had to do some reading. There are two primary varieties of peaches in Japan: Shimizu hakuto (White) and Akatsuki. The peaches have been bred for high sugar content, low acidity and low fibre. The peaches are super sweet with an outstanding balance of tartness and a creamy flesh.

Having tried these, I wanted to use them in a recipe. I paired them with a simple masala prawn, adding sweet sake and soy sauce for an Asian flavour. The spices paired beautifully with the fruit, the balance lovely.

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Ingredients:

For the shrimp:

12 jumbo shrimp, head and tail kept on, if preferred

1/2 teaspoon turmeric

1/2 teaspoon ground cumin seeds

1 teaspoon ground coriander seeds

1/2-1 teaspoon chilli powder

1/2 teaspoon ginger paste

1/2 teaspoon pepper

2 tablespoons sweet sake

2 tablespoons Kikkoman soy sauce

Salt, to taste

2 tablespoons oil

1/2 teaspoon black mustard seeds

1 teaspoon fennel seeds

4 scallions, cut into 1-inch pieces

1 large Japanese peach, white preferred, cut into 12 slices

Add all the ingredients for the shrimp together in a bowl and toss well. Marinate at room temperature for 30 minutes, or refrigerate for longer.

Heat the oil in a large frying pan on low heat. Add the mustard seeds; they will pop in 20 seconds. Add the fennel seeds and fry for five more seconds. Add the scallions and cook for one minute.

Add the marinated shrimp and cook for 3-4 minutes until the shrimp are pink and cooked through. Do not overcook, as they will become tough.

Arrange the peach slices on a platter in a circle along the edge. Add the shrimp to the centre, including all the juices. Serve immediately.