Prawn and basil Kadaif, tomato and exotic fruit chutney
- 18 Frozen prawns
- Kadaif: 11 oz
- Basil: 1 sprig
- Olive oil: 1.1 fl oz
- Salt: 6 pinches
- Espelette chili powder: 3 pinches
- Frying oil: 5.1 fl oz
For the sauce:
- Mutti Finely Chopped Tomatoes: 28 oz
- 1 victoria pineapple
- 1 mango
- Salt: 3 pinches
- 1 red onion
- Honey: 0.71 oz
- Fresh ginger: 1.4 oz
- Tomato vinegar: 0.7 fl oz
- Ground pepper: 6 grinds
For the prawns
Heat the oil to 356°F (gas mark 6).
Peel the prawns, leaving the tail on, then cut into the back and gut.
Roughly crush the Kadaif into 1.1 - 1.6 in long pieces and separate with your fingers.
Chop the basil.
Season the prawns with salt and olive oil, then coat generously with the Kadaif.
Cook for 1 minute on each side in a hot pan with cooking oil. Once browned, set aside on paper towels and season.
For the sauce
Peel the mango and pineapple, then cut into small 1.4 in cubes.
Peel the red onion and finely chop.
Peel and grate the ginger.
In a hot pan, caramelize slightly the honey then add the chopped onion with a pinch of salt.
Cook, covered, for 5 min in 0.2 fl oz water. Then add the pineapple, mango, Polpa - 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.
Prepare the chutney in a small sauce dish and carefully place 3 Kadaif prawns on top.
To make handling the prawns easier and to keep them warm longer, prepare 3-prawn wooden skewers.