Prawn and basil kadaif, tomato and exotic fruit chutney

Prawn and basil kadaif, tomato and exotic fruit chutney

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 60 min (PASSIVE TIME: 60 min)

cooking sketch Medium


  • 18 frozen large shrimp
  • 325 g Kadaif
  • 1 sprig of basil
  • 2 tsp olive oil
  • 6 pinches of salt
  • 3 pinches of espelette chili powder
  • 150 ml frying oil
  • For the sauce:
  • 828 ml Mutti Finely Chopped Tomatoes
  • 1 victoria pineapple
  • 1 mango
  • 3 pinches of salt
  • 1 red onion
  • 4 tsp Honey
  • 40 g fresh ginger
  • 200 ml tomato vinegar
  • 6 grind of ground pepper
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Prawn and basil kadaif, tomato and exotic fruit chutney: Method

  1. For the prawns: Heat the oil to 350°F (180°C).
  2. Peel the shrimp, leaving the tail on, then cut into the back and remove vein. Roughly crush the kadaif into 3-4 cm long pieces and separate with your fingers. Chop the basil.
  3. Season the shrimp with salt and olive oil, then coat generously with the kadaif. Cook for 1 minute on each side in a hot pan with cooking oil. Once browned, set aside on paper towels and season.
  4. For the sauce: Peel the mango and pineapple, then cut into small 1 cm cubes. Peel the red onion and finely chop. Peel and grate the ginger. In a hot pan, caramelize the honey slightly then add the chopped onion with a pinch of salt. Cook, covered, for 5 min in 5 ml of water. Then add the pineapple, mango, Mutti Finely Chopped Tomatoes and grated ginger and simmer for 1 hour, stirring occasionally. At the end of cooking, add the tomato vinegar. Season with salt and pepper to taste.
  5. For serving: Prepare the chutney in a small sauce dish and carefully place 3 kadaif shrimp on top.

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