- 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
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
Dry the prawns on kitchen paper and keep covered in the fridge. Lay out the poppadums on a serving platter.
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.