Kataifi Prawn with Tomato and Exotic Fruit Chutney

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.

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch Medium



  • 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


  • 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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Kataifi Prawn with Tomato and Exotic Fruit Chutney: Method


  1. Heat the oil to 350°F.
  2. 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.
  3. 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.


  1. Peel the mango and pineapple, then cut into small 1 cm cubes. Peel the red onion and finely chop. Peel and grate the ginger.
  2. 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.
  3. Add pineapple, mango, Mutti® Crushed Tomatoes (Polpa) and grated ginger and simmer for 1 hour, stirring occasionally
  4. At the end of cooking, add Mutti® Tomato Vinegar. Season with salt and pepper to taste.

to serve

  1. Prepare the kataifi prawns chutney in a small sauce dish and carefully place 3 kataifi prawns on top.

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Also made with: Crushed tomatoes

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