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 1h (COOK TIME: 1h)

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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