Spicy prawn poppadoms

Spicy prawn poppadoms

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(3 ratings)

Prep: 10 mins - 15 mins


Makes 24
These are some of the quickest canapes to make, but are best made to order to prevent the poppadoms from going soft

Nutrition and extra info

Nutrition: per poppadum

  • kcal58
  • fat2g
  • saturates0g
  • carbs4g
  • sugars0g
  • fibre0g
  • protein5g
  • salt0.92g
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  • 24 cooked and peeled extra large tiger prawns, thawed if frozen



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 24 ready-to-eat mini poppadums, plain or assorted
  • 200g tub tzatziki
  • a little chopped fresh coriander
  • paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…


  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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Comments, questions and tips

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jul34es's picture
1st Jan, 2014
Made this for a starter tonight but broke bigger populations as couldn't get the small ones,but it tasted good and was easy to do
8th Apr, 2011
This sounds Lovely, definatley going to make them :D
19th Aug, 2010
So simple yet so impressive. An absolute entertaining staple for me as it's so easy and quick to prepare. It's an interesting mixture of flavours - Indian, Greek and seafood, but it works. Guests were very impressed, and it's just as well they get snapped up first as the tzaziki does make the poppadums squishy rather quickly.
9th Aug, 2008
Lovely simple canape. recommended
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