this months recipes
SPICY PRAWN POPPADOMS
04 December 2009
Makes 24
24 cooked and peeled extra large tiger prawns, defrosted if frozen
24 ready-to-eat mini poppadoms
1 jar Really Garlicky Sweet Chilli Mayo
1 tbsp chopped fresh coriander
Dry the prawns on kitchen paper and keep in the fridge.
Lay out the poppadoms on a serving platter
Just before serving, spoon a little Really Garlicky Sweet Chilli Mayo on to each poppadom and stand a prawn on top. Finish with a scattering of chopped coriander and serve immediately.