Recipe: prawns and yellow peaches with pistachios

During the Tomb Sweeping Day, we tend to eat lighter, allowing our bodies to also be in a state of clarity and lightness. Hence, around this time, shrimp and tofu are consumed more frequently. However, if not properly handled, shrimp can have a strong smell. Rather than using traditional Chinese methods like adding cooking wine, soy sauce, and ginger, today I want to introduce a dish that uses fruits and nuts to cook the shrimp, leaning towards a more Western approach. The fruit is yellow peach, and the nuts are pistachios.

To make this dish, we start by preparing the shrimp. The tails need to be removed, keeping only the shrimp itself, and then they are marinated to remove any fishy smell. In a bowl, mix two tablespoons of olive oil, the juice of one lemon, some minced garlic, and then toss the shrimp in it. Olive oil plays a crucial role here; it not only adds flavor but also locks in moisture inside the shrimp, preventing them from becoming dry and shriveled during the cooking process. Marinate the shrimp for about 10 minutes.

Next, heat a pan and add a bit of coconut oil. Coconut oil brings a subtle coconut fragrance to the dish, which wouldn’t be achieved with peanut or canola oil. Then, add the marinated shrimp to the pan and stir-fry on low heat to keep them tender. The shrimp will quickly turn pink, indicating it's time to add the yellow peaches.

Although fresh yellow peaches are delicious, they are not available all year round, and this dish requires high-quality peaches that are not too ripe, slightly firm. They match perfectly in texture with the shrimp. For convenience, I often use canned yellow peaches, using a whole can for a pound of shrimp. Make sure not to add the syrup from the can, as it would take away from the dish’s freshness. The peaches need to be sliced like orange segments, not thicker than a finger, for the most pleasant texture.

After adding the peaches, gently stir with a spoon, as if laying the shrimp on a bed of yellow silk, then lower the heat. Since fruits can be eaten raw, it’s important to cook on low heat to preserve the freshness of the peaches. For seasoning, while usually adding some sugar would make the shrimp taste fresher, the canned peaches eliminate the need for additional sugar, requiring only two teaspoons of salt. After salting, allow the flavors to meld briefly before removing from heat. Avoid cooking for too long after adding the salt, as it could cause the ingredients to dehydrate.

This dish is best served on an elongated oval plate, as the shapes of both shrimp and peaches complement the elegant curves of the dish. A shallow plate is preferred, allowing the ingredients to be neatly arranged and more exquisite. Finally, sprinkle with crushed pistachios for the finishing touch. It’s simple: place about 6 or 7 pistachios in a plastic bag or a sealable bag, then crush them using the back of a knife or the bottom of a cup.

The matcha color of the crushed pistachios, alongside the pink shrimp and golden peaches, creates an especially pleasing color palette.

As a nut, pistachios are known for their distinctive flavor, naturally salty yet with a hint of sweetness, and a creamy aftertaste, which is why they are particularly joy-inducing. Their taste is mild, without the earthiness of walnuts, the bitterness of almonds, or the chocolaty aroma of hazelnuts, making them easy to pair without overwhelming the dish.

Pistachios are often used as a garnish on desserts, providing a fresh and surprising touch. In this dish I've described, they serve exactly that role.

Pink, yellow, green. What will be the color of our next dish?