Crispy prawns with orange & mango chutney
  • 2pcs. oranges
  • 1 piece red chilli pepper
  • 1pc. red onion
  • 1tbsp. olive oil
  • 50ml white wine vinegar
  • 100g sugar
  • 1pc. mango
  • 1tbsp. mintfinely chopped
  • 12pcs. King prawnsraw, unpeeled
  • 250g Öz Künefe Kadayif
  • 1pinch of salt
  • 1pinch of pepper
  • 400ml oilfor frying
  • long wooden skewers
  • kitchen paper
  1. First, peel the oranges generously for the chutney so that the white skin is also removed. Cut the oranges into small cubes.
  2. Wash, clean and seed the chillies and cut them into fine strips. Peel the onions and cut them into fine cubes. Heat the olive oil in a pan and sauté the onion cubes and chili strips in it. Douse everything with vinegar..
  3. Mix in the sugar and the orange cubes and boil over medium heat until almost all the liquid has evaporated.
  4. Peel the mango, cut down the flesh along the stone and dice it. Stir the mango cubes and mint into the orange mixture. Fill the finished chutney into a bowl or a glass and let it cool in the fridge.
  5. Preheat the oven to 170° (convection 150°). Then remove the king prawns from the shell and remove the intestine. Wash and dry the prawns and skewer them lengthwise on a wooden skewer.
  6. Wrap the king prawns evenly with the Kateifi dough threads. Then heat the oil until bubbles appear on an immersed wooden stick. Fry the prawns in the Kateifi coating for about 30 seconds.
  7. Then let the prawns drip off on a paper towel, season them with salt and pepper and let them cook in the hot oven for about 10 minutes.