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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.

Per poppadum

58 kcalories, protein 5g, carbohydrate 4g, fat 2 g, saturated fat 0g, fibre 0g, salt 0.92 g

'These were really quick to make and required very little effort, but looked impressive on the table.'

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  Lovely simple canape. recommended

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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

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Difficulty and servings

Makes 24

Preparation and cooking times

Prep 10 15 mins

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

Per poppadum

58 kcalories, protein 5g, carbohydrate 4g, fat 2 g, saturated fat 0g, fibre 0g, salt 0.92 g

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