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.