Kataifi Prawn with 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
Shrimps
-
18
large prawns
(frozen)
-
11.5
oz
Kataifi
-
1
sprig
basil
-
2
tsp
extra virgin olive oil
-
6
pinches
salt
-
3
pinches
espelette chili
(powder)
-
5
oz
frying oil
sauce
-
28
oz
Mutti® Crushed Tomatoes (Polpa)
-
1
victoria pineapple
-
1
mango
-
3
pinches
salt
-
1
red onion
-
4
tsp
honey
-
1.5
oz
ginger
(fresh)
-
6.7
oz
Mutti® Tomato Vinegar
-
6
grinds
ground pepper
Chef’s Tip: To make handling the prawns easier and to keep them warm longer, prepare 3-prawns wooden skewers.
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Chef’s Tip: To make handling the prawns easier and to keep them warm longer, prepare 3-prawns wooden skewers.
Kataifi Prawn with Tomato and Exotic Fruit Chutney: Method
prawns
- Heat the oil to 350°F.
- Peel the prawns, 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 prawns 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.
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 1 tsp of water.
- Add pineapple, mango, Mutti® Crushed Tomatoes (Polpa) and grated ginger and simmer for 1 hour, stirring occasionally
- At the end of cooking, add Mutti® Tomato Vinegar. Season with salt and pepper to taste.
to serve
- Prepare the kataifi prawns chutney in a small sauce dish and carefully place 3 kataifi prawns on top.
