Mini prawn poppadoms
- December 2010
- 1 tbsp sunflower oil
- 200g raw peeled king prawns
- 2 tbsp sweet chilli sauce, plus extra to drizzle (we used Blue Dragon)
- 3 spring onions, finely sliced
- 20 mini poppadoms (we used Patak’s)
- 1 little gem lettuce, leaves separated and shredded
- Handful of fresh coriander, leaves picked
- Lime wedges to squeeze over
- Heat the oil in a frying pan or wok over a high heat. Add the prawns and stir-fry for a couple of minutes, then add the sweet chilli sauce and spring onions. Cook for 1 minute more until sticky and glazed, then remove.
- Arrange the poppadoms on a serving plate, sprinkle a little shredded lettuce on to each, then spoon on the prawns and spring onion. Drizzle with a little more sweet chilli, if you like, and top each with a coriander leaf. Serve with lime wedges to squeeze over.
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