Little prawn poppadoms
- Preparation and cooking time
- Total time
- Easy
- Makes 20
Ingredients
- 2 tbsp lime pickle, finely chopped
- 1 tbsp mango chutney, chopped
- 3 cm piece cucumber, seeded and diced
- 2 tbsp Greek yoghurt
- 200g cooked peeled prawns
- 20 mini poppadoms
- 1 tsp cumin seeds, toasted
Method
- STEP 1
Mix the pickle, chutney, cucumber, and yoghurt. Season then divide between the poppadoms. Top with a prawn and sprinkle over the cumin seeds to serve.
