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Shrimp with mango chutney

Shrimp with mango chutney, Prescriptions, Any category, Appetizers, Any kitchen, Chutney, Indonesian cuisine

Ingredients portion 6

Shrimp 1kg

Lime juice 5 tablespoons

Chilli pepper 2 pieces

Vegetable oil ¼ cup

Garlic 1 clove

Ginger 50 g

Red curry powder 2 teaspoons

Turmeric ¾ teaspoon

Nutmeg 0.1 teaspoon

Ground cumin (zira) 1 teaspoon

Mango 1 piece

Mint 50 g

Cucumbers 1 piece

Red onion ½ head

Cilantro 50 g

Salt ½ teaspoon

Cooking instructions 1 hour

1 Blend the oil, two tablespoons lime juice, one chopped chilli, grated ginger, garlic, red curry, turmeric, half a teaspoon salt and nutmeg into a smooth mixture. Marinate the prawns in it for thirty minutes in a cool place.

2 Put the cumin in a heated pan and, stirring, keep for about a minute until the cumin gives off a strong aroma.

3 Dice the mango and small cucumber. Finely chop the red onion, hot pepper, mint and coriander. Mix all this with three spoonfuls of lime juice and the roasted cumin. This is the chutney.

4 In a deep saucepan, sauté the prawns with the marinade for eight to ten minutes. Serve with the chutney.

Vietnamese baked fish

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .