Kataifi prawn with basil, tomato and exotic fruit chutney

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.

60 min (COOK TIME: 60 min)



  • 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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  1. For the prawns:
  2. Heat the oil to 350°F (180°C).
  3. 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.
  4. 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.
  5. For the sauce:
  6. 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.
  7. For serving:
  8. Prepare the kataifi prawn chutney in a small sauce dish and carefully place 3 kataifi shrimp on top.

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Also made with: Crushed Tomatoes

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