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Spicy prawn poppadoms

These are some of the quickest canapes to make, but are best made to order to prevent the poppadoms from going soft

  • Prep: 15 mins
  • Makes 24
  • Easy
  • Makes 24
  • Easy
  • Calories 58
  • Carbohydrates 4
  • Saturated Fat 0
  • Sugar 0
  • Protein 5
  • Fat 2
  • Fibre 0
  • Salt 0.92

Nutrition per serving

  • Calories 58
  • Carbohydrates 4
  • Saturated Fat 0
  • Sugar 0
  • Protein 5
  • Fat 2
  • Fibre 0
  • Salt 0.92

Ingredients

  • 24 cooked and peeled extra large tiger prawns, thawed if frozen
  • 24 ready-to-eat mini poppadoms, plain or assorted
  • 200g tub tzatziki
  • a little chopped fresh coriander
  • paprika

Method

  1. Dry the prawns on kitchen paper and keep covered in the fridge. Lay out the poppadums on a serving platter.

  2. Before serving, spoon a little tzatziki into each poppadum. Stand a prawn on top, then finish with a scattering of coriander and a light dusting of paprika.

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