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