Prawns with mango-pepper chutney

Name: Prawns with mango-pepper chutney
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small red and yellow; 7-10 Tbsp Sweet pepper; 1 big ripe mango; 1 medium onion; 10 tablespoons (100 ml) White wine vinegar; 2-3 TEASPOONS sugar, 2 cloves; 7-10 Tbsp salt, 1/2 tsp curry, pepper; 7-10 Tbsp a few squirts of Tabasco; 12-16 large shrimps; 3 TABLESPOONS pecan or walnut kernels; 1-2 TABLESPOONS Oil; 7-10 Tbsp Lemon slices and balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small red and yellow
7-10 Tbsp Sweet pepper
1 big ripe mango
1 medium onion
10 tablespoons (100 ml) White wine vinegar
2-3 TEASPOONS sugar, 2 cloves
7-10 Tbsp salt, 1/2 tsp curry, pepper
7-10 Tbsp a few squirts of Tabasco
12-16 large shrimps
3 TABLESPOONS pecan or walnut kernels
1-2 TABLESPOONS Oil
7-10 Tbsp Lemon slices and balm

Directions

1
Clean, wash and chop the peppers. Peel the mango. Cut the flesh off the stone and dice. Peel and chop onion. Cook prepared ingredients, vinegar, 200 ml water, sugar and cloves for about 30 minutes at medium heat. Season with salt, curry and Tabasco
2
In the meantime, remove the shrimps from their shells, possibly down to the tail. Cut into the back and remove the black intestine. Wash and dab the shrimps
3
Remove cloves. Briefly mash the chutney, season to taste, leave to cool. Chop the nuts and sprinkle over the chutney. Coat the prawns with oil and grill them on the preheated electric grill for about 5 minutes, turning them more often. Season with salt and pepper. Arrange and garnish. Add the chutney