Crispy kataifi prawns with Mutti Finely Chopped Tomatoes, mango and pineapple chutney: an exotic appetizer with sweet, tangy and aromatic flavors.
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Chef’s Tip: To make handling the shrimp easier and to keep them warm longer, prepare 3-shrimp wooden skewers.
1
For the prawns: Heat the oil to 350°F (180°C).
2
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.
3
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.
4
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.
5
For serving: Prepare the kataifi prawn chutney in a small sauce dish and carefully place 3 kataifi shrimp on top.
These kataifi prawns combine succulent seafood with a crisp, golden coating of fine kataifi pastry. Basil adds a fragrant note, while the accompanying chutney brings together mango, pineapple, ginger and Mutti Finely Chopped Tomatoes. The result is an original prawn appetizer where crunchy textures meet sweet, tangy and savory flavors, ideal for an elegant starter or a special occasion.
For a flavorful mango and pineapple chutney, lightly caramelize the honey before adding the red onion, then let the fruit and Mutti Finely Chopped Tomatoes simmer slowly with fresh ginger. The long cooking time concentrates the flavors and creates the ideal consistency to accompany the prawns. A splash of tomato vinegar at the end adds brightness and balances the sweetness. Cook the kataifi prawns quickly so the pastry becomes crisp and golden while the prawns remain tender, then serve them immediately over the chutney.
