Spicy Prawn Poppadoms
Prawns are given a flavorful twist in this recipe, as they are coated in a delicious blend of tandoori curry paste, yogurt, lime zest, and fresh coriander. Served atop mini poppadoms with a touch of sweet mango chutney and garnished with lime wedges, this dish promises a burst of exotic flavors in every bite. Ready to impress your taste buds with this vibrant and delightful appetizer!
— Constant Cookbook
Ingredients
- 300g fresh cooked and peeled medium sized prawns
- 1 tbsp tandoori curry paste
- 5 tbsp low-fat natural yogurt
- Finely grated zest of 1 lime, plus lime wedges to garnish
- Small handful of chopped fresh corriander, plus extra to garnish
- 100g bag of mini poppadoms
- Mango Chutney, to serve
Instructions
- Drain the prawns of any liquid, then pat dry with plenty of kitchen paper
- In a bowl, mix the curry paste, yogurt, lime zest and corriander together, then season to taste. Stir in the prawns to coat evenly in the mixture and set aside for 15 minutes to allow the flavours to develop
- Take about 30 whole poppadoms from the bag. Divide a small amount of the spiced prawns among each, then transfer to serving plates. Top each with a small blob of mango chutney and a fresh corriander leaf. Garnish each plate with lime wedges. Serve straight away
Yield
Makes 30 pieces
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