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Tandoori prawn poppadom cups
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For the prawns
2 tsp Cooks’ Ingredients Tandoori Paste
½ lime, juice
75g natural yogurt + 1 tbsp
180g pack raw extra large king prawns
25g cucumber. deseeded and finely chopped
½ tsp sea salt
4-5 mint leaves, chopped, plus extra to garnish
1 tbsp vegetable oil
16 (from a 70g pack) mini poppadoms
2 tbsp mango chutney
1. Mix the tandoori paste, lime juice and 1 tbsp yogurt in a bowl, then add the raw prawns. Cover and chill for at least 15 minutes, or for up to 48 hours.
2. Mix the chopped cucumber, 75g yogurt, salt and mint together to make a raita.
3. Heat the oil in a frying pan over a high heat and cook the prawns, shaking off any excess marinade first, for 1-2 minutes on each side, until cooked through and slightly charred.
4. Arrange the poppadoms on a serving platter and spoon a small amount of raita onto each one. Top with a cooked prawn, a spoonful of mango chutney and a little extra mint. Serve immediately.
Martha’s tip These morsels are best eaten straight away, as the dips can cause the poppadom to soften. Cook the prawns in advance and chill until ready to assemble if you want to serve the dish cold.
Typical values per serving: