Mango Chutney pRAWNS

Mango Chutney pRAWNS has to famous when Gordan Ramsey made this recipe for the first time.

So with this recipe, you can cook these fruity and spicy chutney prawns, like the true chef.

1. Cook until fragrant

In a pot, heat coconut oil and add sweet anise seeds, star anise, cinnamon powder, ginger powder, black pepper, cardamom seeds, and ginger root. Cook until fragrant (about 5 minutes).

2. Cook for 15 minutes

Add mango and white vinegar and let it cook for 15 minutes at medium heat or until it’s soft and mellow. (If it’s too dry, you can add a bit of water as needed). Reserve.

3. Mix ingredients

In a tray, combine prawns, red curry powder, red onion, and curry powder. Add ½ of the mango chutney and combine.

4. Cook the prawns

Heat a grill pan to high heat and cook the prawns until sticky and fully cooked.

5. Serve it

Serve with more mango chutney, limes, and ciboulette.

Nutritional values

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Mango Chutney pRAWNS

Mango Chutney pRAWNS, This is a delicious seafood dish, that suitable for romantic lunch or dinner. Try to cook and be sure, you will enjoy it.

Course: Dinner, Lunch, sweet

Cuisine: Seafood

Keyword: Fruit, Prawns, seafood, spicy

Calories: 382 kcal

Ingredients

• 1 tbsp. Coconut Oil
• 1 tsp. Sweet Anise Seeds
• 2 piece Star Anise
• 1 tsp. Cinnamon Powder
• 2 tsp. Ginger Powder
• 1 tsp. Black Pepper
• 4 Seeds Cardamom
• 1 tbsp. Ginger Root, chopped
• 2 cups Mango, cubed
• 2 tbsp. White Vinegar
• 2 cups Clean Prawns
• 2 tbsp. Red Curry Powder
• 1/4 sliced Red Onion
• a few Wedges Lime
• a few Ciboulette cut thin

Instructions

1. In a pot, heat coconut oil and add sweet anise seeds, star anise, cinnamon powder, ginger powder, black pepper, cardamom seeds and ginger root. Cook until fragrant (about 5 minutes).

   

2. Add mango and white vinegar and let it cook for 15 minutes at medium heat or until its soft and mellow. (If it’s too dry, you can add a bit of water as needed). Reserve.

   

3. In a tray, combine prawns, red curry powder, red onion, and curry powder.

   

4. Add the ½ of the mango chutney and combine.

   

5. Heat a grill pan to high heat and cook the prawns until sticky and fully cooked.

   

6. Serve with more mango chutney, limes, and ciboulette.