The Yum Yum Club

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

add sweet anise seeds, star anise, etc

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).

  1. 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.

  1. Mix ingredients

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

  1. Cook the prawns

cook the prawns until sticky and fully cooked.

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

  1. Serve it

Serve with more mango chutney, limes, and ciboulette.

Nutritional values

Printable recipe

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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).

    add sweet anise seeds, star anise, etc

  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.

    cook the prawns until sticky and fully cooked.

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

About Alejandra de la Torre

I'm Alejandra de la Torre and my passion is sharing food with my family and friends, so there wasn't a better career path than creating amazing recipes and pictures meant to be shared and enjoyed. After studying sociology and literature, I decided to pursue my real call and started cooking school, and soon after came the pictures. I love Asian-inspired dishes, as well as Mediterranean and Italian Cuisines, and I'm here to share all my love for food with you. I hope you enjoy it!

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