Kataifi prawn with basil, tomato and exotic fruit chutney
Made with Crushed Tomatoes
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.
