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
  • Easy

Nutrition per serving

  • kcal 58
  • fat 2g
  • saturates 0g
  • carbs 4g
  • sugars 0g
  • fibre 0g
  • protein 5g
  • salt 0.92g


  • 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


  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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