Prawn and basil kadaif, tomato and chutney| Mutti Recipe
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
60 min (COOK TIME: 60 min)
Medium
Ingredients
-
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
Chef’s Tip:
To make handling the shrimp easier and to keep them warm longer, prepare 3-shrimp wooden skewers.
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Chef’s Tip:
To make handling the shrimp easier and to keep them warm longer, prepare 3-shrimp wooden skewers.
Prawn and basil kadaif, tomato and chutney| Mutti Recipe: Method
- For the prawns:
- Heat the oil to 350°F (180°C).
- 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.
- 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.
- 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.
- For serving:
- Prepare the chutney in a small sauce dish and carefully place 3 kadaif shrimp on top.
