Mini prawn poppadoms

Mini prawn poppadoms
  • Serves icon Makes about 20
  • Time icon 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.


  • 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


  1. 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.
  2. 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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