Sweet & Sour Mango Chutney Prawns with Toasty Bread

Sweet & Sour Mango Chutney Prawns with Toasty Bread

Ingredients (2–3 servings)

• 1 lb prawns (large shrimp), peeled & deveined

• 3-4 tbsp Droosh Sweet & Sour Mango Chutney Hot Sauce (for marinade + finishing)

• 1 tbsp olive oil or butter

• 2 cloves garlic, minced

• 1–2 tbsp fresh lemon juice (plus extra wedges for serving)

• Fresh cilantro, chopped (for garnish)

• 1 baguette or crusty bread like sourdough, sliced and lightly toasted

Instructions

1. Marinate the prawns

   • In a bowl, toss prawns with a good amount of Droosh Sweet & Sour Mango Chutney Hot Sauce and a squeeze of lemon juice. ADD AS MUCH SAUCE AS YOU LIKE!

   • Let sit for 10–15 minutes while you prep the bread.

2. Toast the bread

   • Slice the baguette or crusty bread.

   • Toast on a hot skillet or under a broiler until golden and crisp.

   • Optional: brush lightly with olive oil or rub with a cut clove of garlic.

3. Cook the prawns

   • Heat olive oil or butter in a skillet over medium-high heat.

   • Add garlic and sauté 30 seconds until fragrant.

   • Add marinated prawns in a single layer.

   • Cook 2–3 minutes per side until pink, opaque, and lightly caramelized.

4. Glaze & finish

   • Stir in 1 more tbsp of Droosh Sweet & Sour Mango Chutney Hot Sauce.

   • Toss prawns quickly to coat and let the sauce bubble for 30 seconds.

5. Serve

   • Plate prawns with toasted bread on the side.

   • Garnish with chopped cilantro and lemon wedges for squeezing.

TIP: You can spoon the saucy prawns over the toasty bread bruschetta-style for a more casual appetizer, or serve separately for dipping.