Kataifi prawn with basil, 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.
1h (COOK TIME: 1h)
Medium
Ingredients
-
18
frozen large shrimp
-
325
g
Kataifi
-
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.
Kataifi prawn with basil, tomato and exotic fruit chutney: 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 kataifi 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 kataifi. 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 kataifi prawn chutney in a small sauce dish and carefully place 3 kataifi shrimp on top.
