Tamarind duck on mini poppadums
- Published: 31 Dec 07
- Updated: 18 Mar 24
This tamarind duck and herb salad served on mini poppadums makes a classy canapé recipe – they are perfect for a cocktail party.
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Ingredients
- 1 tbsp palm sugar or molasses sugar
- 3 tbsp soy sauce
- 1 tbsp tamarind paste or lime juice
- ½ cooked Chinese duck (from a Chinese supermarket, restaurant or takeaway), all skin and bone removed and meat shredded
- 40g beansprouts, trimmed of any brown bits
- ½ cucumber, peeled into thin ribbons
- 3cm piece fresh ginger, cut into matchsticks
- 1 green chilli, deseeded and finely chopped
- Small handful each fresh mint and fresh coriander, shredded
- Pack of mini poppadums (we used Walkers Sensations Lime & Coriander Chutney)
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Method
- Combine the palm or molasses sugar, soy sauce and tamarind paste or lime juice in a small jug. Set aside.
- Mix the remaining ingredients, except the poppadums, together in a bowl.
- To serve, toss the dressing into the salad. Pile a teaspoonful onto each poppadum and serve immediately to prevent the poppadums from softening in the dressing.
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- Recipe from January 2008 Issue
delicious. tips
To get ahead, make up until the end of step 2, then cover and chill, along with the dressing, for up to 4 hours. You can also place the dressed salad in a bowl with the poppadums on the side and allow people to serve themselves.
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