White cabbage kachumber with mango and chilli chutney prawns
Geeta’s Premium Mango and Chilli Chutney has a top note of fiery ginger which works so well as a finishing sauce. Create a sweet and spicy glaze for king prawns, and serve atop a kachumber made from shredded white cabbage, tomatoes, cucumber, onion and mango. It is fresh, crunchy and zingy – the perfect lunch or midweek dinner.
Ingredients
Metric
Imperial
KACHUMBER
- 1 lemon, juiced
- 1 tbsp of olive oil
- 1/2 tsp ground cumin
- 1 unripe mango, sliced into matchsticks
- 2 large tomatoes, deseeded and finely sliced
- 1/2 small white cabbage, finely shredded
- 1/2 cucumber, halved and finely sliced
- 1 small red onion, finely sliced
- 1 green chilli, finely sliced
- 1/4 bunch of coriander, roughly chopped, plus extra leaves picked, to serve
- 1 red chilli, thinly sliced, to serve
- 1 lime, cut into wedges, to serve
PRAWNS
- 500g of raw peeled king prawns, patted dry
- 2 garlic cloves, finely grated
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chilli flakes
- 2 tbsp of vegetable oil
- 150g of Geeta's Premium Mango and Chilli Chutney
- 1/2 lime, juiced
- 1/4 bunch of coriander, finely chopped
Method
For the kachumber, make a dressing by whisking together the lemon juice, olive oil, ground cumin and a pinch of salt
- 1 lemon, juiced
- 1 tbsp of olive oil
- 1/2 tsp ground cumin
Place the prepared fruit, vegetables and coriander in a large bowl. Pour in the dressing and gently mix to coat. Set aside whilst you cook the prawns
- 1 unripe mango, sliced into matchsticks
- 2 large tomatoes, deseeded and finely sliced
- 1/2 small white cabbage, finely shredded
- 1/2 cucumber, halved and finely sliced
- 1 small red onion, finely sliced
- 1 green chilli, finely sliced
- 1/4 bunch of coriander, roughly chopped, plus extra leaves picked, to serve
Toss the prawns with the garlic, cumin, coriander, chilli flakes, and a pinch of salt and black pepper
- 500g of raw peeled king prawns, patted dry
- 2 garlic cloves, finely grated
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chilli flakes
Heat the vegetable oil in a large frying pan over a high heat. Add the prawns in a single layer and fry for 1-2 minutes on each side, or until cooked through, pink and opaque
- 2 tbsp of vegetable oil
Reduce the heat to medium-low and add the mango and chilli chutney. Toss through the prawns for 1 minute, until glossy and coated
To serve, pile the kachumber onto a serving platter. Spoon over the prawns and remaining glaze and finish with picked coriander, sliced red chilli and lime wedges
- 1 red chilli, thinly sliced, to serve
- 1 lime, cut into wedges, to serve
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