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river exe otter vale

Coronation brown shrimp with spiced pineapple chutney

In 2017 we were excited to be part of the ‘Taste of the West Country’ recipe book, celebrating award-winning chefs and producers from across the South West. As participating producers, we were partnered with the very talented Chris Dayer, Head Chef at River Exe Café.

Chris created some outstanding dishes using our Date & Fig Relish, Redcurrant Mint & Orange Jelly, and Coronation Sauce; all Taste of the West 2015 award winners.

Below you’ll find his recipe for Coronation Brown Shrimp with Spiced Pineapple Chutney, using our Coronation Sauce in a truly unique way:

Ingredients

For the shrimp

2 tbsp Otter Vale Coronation Sauce

200g brown shrimp

2 tbsp seasoned flour

1 egg, beaten

150g breadcrumbs

Vegetable oil, for frying

For the pineapple chutney

½ tsp fresh ginger

1 small white onion

1 red chilli

½ a fresh pineapple

100g granulated sugar

100g white-wine vinegar

Instructions

To make the shrimp

1. Mix the Coronation Sauce with the shrimp to bind.

2. Place a sheet of cling film onto a work surface and spoon the shrimp onto it. Roll into a tight cylinder, secure at each end and freeze for two hours.

3. After two hours, remove the roll from the freezer and cut into four equal portions, removing the cling film. Roll each portion in the flour, dust off and dip into the beaten eggs, then coat in the breadcrumbs, missing out the flour. Chill in the fridge until you are almost ready to serve.

To make the pineapple chutney

1. Chop the ginger, onion and chili. In a saucepan add a splash of olive oil and pace over a medium heat. Add the chopped ingredients and sweat until soft but not golden. Finely dice the pineapple, season and add to the pan and cook down for three to four minutes.

2. Add the sugar and simmer until it is dissolved. Add the white-wine vinegar and simmer until the liquid is reduced to a syrup.

To Serve

Deep fry the breaded shrimp until a light golden brown, plate and serve with the spiced chutney.

 

All photography is copyrighted to David Griffen Photography. Recipe belongs to River Exe Cafe and Taste of the West 

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