Shrimp Wrapped in Kadaifi with Mango Chutney
The Kadaifi keeps the shrimp moist and full of flavor
4 Servings
8 jumbo shrimps, cleaned and deveined
3 garlic gloves, finely diced
1 tablespoon yuzo
2 tablespoons extra virgin olive oil
Kadaifi – shredded phyllo dough
FOR MANGO CHUTNEY
1 mango, diced
½ red onion, finely diced
2 garlic gloves
¾ cup sugar
1 teaspoon chili flakes
1 tablespoon olive oil
Kosher salt
To make the mango chutney heat 1 tablespoon olive oil in a saucepan. Add the finely diced onion and garlic and cook for 4 minutes, until translucent. Combine with the sugar and mix well. Cook until sugar is completely dissolved and get to a syrupy texture.
Find the full recipe at the May issue of MAZA Cooking Journals available on the iTunes store.
