These spiced prawn poppadoms are easy to make, light and have a real zing about them
Makes about 30
Ready in 35 minutes
Per serving:
20kcals
1.5g fat (0.3g saturated)
2.4g protein
0.8g carbs
0.7g sugar
0.1g salt
1. 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 coriander, then season to taste. Stir in the prawns to evenly coat in the mixture and set aside for 15 minutes to allow the flavours to develop.
You can marinate the prawns overnight, then bring them back to room temperature before serving. Once made, the poppadoms will stay crisp for up to 20 minutes, so make and serve in 2 batches.
2. Take about 30 whole poppadoms from the bag. Divide a small amount of the spiced prawns between each, then transfer to serving plates. Top each with a small blob of mango chutney and a fresh coriander leaf. Garnish each plate with lime wedges, if you like.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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