Polenta with king prawns
with mango-pineapple curry
Ingredients:
• 6 king prawns
• 50 g polenta (coarse)
• 100 g mango, finely diced
• 50 g pineapple, finely diced
• 20 g shallots, finely diced
• Some fresh chilli, finely chopped
• 15 g sugar
• 1 dash rice vinegar
• Salt, sesame oil
• 1 pinch of curry powder
Preparation:
Chutney:
Sauté the shallots in a bit of sesame oil, add sugar and caramelise slightly. Braise mango, pineapple and chilli lightly, besprinkle with curry powder and add the rice vinegar. Allow to reduce and season to taste.
King prawns:
Peel the king prawns up to the tail end and remove the intestines. Season with salt and pepper and toss in the polenta. Back in hot oil until golden and place on sheets of kitchen roll.
Presentation:
Arrange a king prawn with the mango-pineapple curry chutney on a plate.