Mini prawn poppadoms

Name: Mini prawn poppadoms
Prep time: 15 min
Total time: 15 min
Yield: Makes about 20
Cuisine: Indian recipes
Ingredients: 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

Easy
December 2010

Easy
December 2010

Makes about 20
Ready in 15 minutes

A fabulously simple shortcut canapé. You can also use thin strips of seared steak with this recipe instead of prawns.

Take a look at this similar prawn poppadom recipe too.

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Ingredients

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

Ingredients

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

Method

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.

Method

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.