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Serves 3


1 oz. saltless butter, melted
1 red onion, finely chopped
6 oz. cooked Basmati rice
1 oz. oatmeal
6 oz. tiger prawns, deveined and halved
1 tbsp. tomato puree
3 oz. Havarti cheese, grated
1 egg, beaten
2 tsp. lime juice
1 tsp. salt
1 tsp. coarsely ground black pepper
1 tbsp. fresh cilantro, finely chopped
1 oz. fresh brown breadcrumbs
3 tbsp. sunflower oil
3 tbsp. sour cream
3 tbsp. thick cream
2 tbsp. spicy mango chutney
2 tbsp. garlic chives, finely chopped


Preheat oven to 400 F (200 C). Fry onion in butter. Remove from heat. Add Basmati rice, oatmeal, tiger prawns, tomato puree, Havarti cheese, egg, lime juice, salt, and pepper. Mix well. Roll into 15 balls. Chill in fridge until needed.

Combine cilantro and brown breadcrumbs. Add prawn balls and completely coat them. Put sunflower oil in an ovenproof dish. Add prawn balls and cook for 25 minutes or until golden brown and crunchy.

Mix sour cream, thick cream, mango chutney, and garlic chives in a food processor until smooth. Serve the nuggets hot or cold with the mango chutney sauce as a dip. Great for a quick snack or a bagged lunch with a light salad or lots of raw vegetables sticks.