Spicy Prawn Poppadoms Recipes

SPICY PRAWN POPPADOMS

Spicy prawn poppadoms image

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

Provided by Good Food team

Categories Dinner, Starter

Time 15m

Yield Makes 24

Number Of Ingredients 5

Ingredients

24 cooked and peeled extra large tiger prawns , thawed if frozen
24 ready-to-eat mini poppadums , plain or assorted
200g tub tzatziki
a little chopped fresh coriander
paprika

Steps:

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.

Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Protein 5 grams protein, Sodium 0.92 milligram of sodium

SPICY PRAWN POPPADOMS

spicy prawn poppadoms image

Mini poppadoms which are easy to make with a real zing - Perfect as a party nibble

Provided by marcia123

Time 35m

Yield Makes Pieces

Number Of Ingredients 0

Ingredients

Steps:

Drain the prawns of any liquid, then pat dry with plenty of kitchen paper
In a bowl, mix the curry paste, yogurt, lime zest and corriander together, then season to taste. Stir in the prawns to coat evenly in the mixture and set aside for 15 minutes to allow the flavours to develop
Take about 30 whole poppadoms from the bag. Divide a small amount of the spiced prawns among each, then transfer to serving plates. Top each with a small blob of mango chutney and a fresh corriander leaf. Garnish each plate with lime wedges. Serve straight away

POPPADOMS

Poppadoms image

Posted for a request. I have only ever bought them so if you choose to make them I'd be interested to know your results. Prep or cooking times do not reflect the 2 hour drying time.

Provided by Diana Adcock

Categories Beans

Time 19m

Yield 12 poppadoms

Number Of Ingredients 9

Ingredients

2 cups garbanzo bean flour
1 teaspoon black pepper, coarse ground
1 teaspoon cumin
1/2 teaspoon salt
1 garlic clove, minced
1/4 cup water
1 tablespoon water
1 tablespoon cayenne pepper
1/2 cup vegetable oil

Steps:

In your food processor bowl combine the garbanzo bean flour, black pepper, cumin and salt.
Pulse to combine well.
Add the minced garlic, pulse again to mix well.
With your food processor running slowly add the 1/4 cup water.
You want your dough pulled together well but not wet.
Add the additional 1 tablespoon water if your dough is not pulling together into a ball.
Your dough should be stiff and feel somewhat dry, unlike bread dough.
Using your hands form dough into a 6 inch log.
Cut log into 12 1/2 inch slices.
Using a little of your oil lightly brush both sides of each slice.
Roll into super thin rounds about 6 inches in diameter.
At this point you can bake them in a 300 degree oven for about 15 to 20 minutes until dry but not brown, or fry them in the traditional way.
Allow your poppadoms to dry at room temp for around 2 to 3 hours-you want them dry but still with a little bend.
Heat Oil in a heavy skillet over medium high heat.
Fry each round for 15 on each side-remove and drain on paper towells or a rack.
Repeat until done.
Eat immediately with hummus or baba ganouy.

Nutrition Facts : Calories 83.2, Fat 9.2, SaturatedFat 1.2, Sodium 97.6, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.1

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