Pochas con langostinos frescos

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1 bolsa de pochas
	
1 tomate
	
1/2 pimiento verde o unas piparras
	
1 cebolleta
	
1 puerro
	
500 gr de langostinos frescos
	
1 tazón de agua
	
Un chupito de Cognac o Armagnac
	
Aceite de oliva virgen extra
	
Sal
	
Perejil picado


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Cortar el bonito en dados.
	
Cortar una rodaja de sandía del grosor de los dados de bonito y trocearla de manera que queden al mismo tamaño.
	
Montar las brochetas, salpimentar, añadirle un poco de aceite y dejar macerar.
	
Para la reducción de sandía, triturar 100 gr de sandía, aprovechado los recortes, hasta que quede un zumo.
	
Ponerlo en un cazo junto con la salsa de soja y el azúcar moreno y calentar hasta que se reduzca a la mitad.
	
Cocer el arroz.
	
Cocinar las brochetas por los cuatro lados en la plancha caliente.
	
Servir bañadas con la reducción, añadir sésamo tostado y acompañar con el arroz Thai picante.


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