Prawn Mango Pappadums

I served this entree at my Indian Themed Dinner Party and the spice from the prawns, fresh flavours from the mango and cucumber and crunch of the pappadums were a delicious combo. The recipe used 2 chicken breasts cooked for 7 minutes and shredded but I used Australian tiger prawns cooked for 3-4 minutes and chopped into small pieces. It was easy to make as you could get all the components ready beforehand and then it took only a few minutes to assemble and serve which maked it a perfect (and impressive!) party food.

 

Prawn Mango Pappadums

(Recipe from Taste.com)

Serves: 6 (Entree - 2 each)

Preparation: 30 minutes

Cooking: Less than 10 minutes

24 prawns peeled and de-veined

2 tbs tandoori curry paste

1 tsp vegetable oil
12 plain mini pappadums
1 mango, peeled, cut into 1cm pieces
1 small Lebanese cucumber, cut into 1cm pieces
2 tbs finely chopped red onion
1 tbs chopped fresh coriander
3 tsp fresh lime juice
130g (1/2 cup) natural yoghurt
1 tbs chopped fresh mint
1 garlic clove, crushed
Fresh coriander sprigs, to serve

1. Place the prawns and curry paste in a glass or ceramic bowl and turn to coat.

2. Heat oil in a non-stick frying pan over medium heat. Cook prawns for 3-4 minutes until they go pink and curl. Set aside to cool. Chop into small pieces.
3. Meanwhile, cook the pappadums following packet directions (1 minute in microwave). Store in an airtight container until ready to assemble.
4. Combine the mango, cucumber, onion, chopped coriander and one-third of the lime juice in a bowl. Season with salt and pepper. Put in fridge until ready to assemble.
5. Combine the yoghurt, mint, garlic and remaining lime juice in a small bowl. Season with salt and pepper. Put in fridge until ready to assemble.
6. Place pappadums on a serving platter. Top with a 1-2 teaspoons of the prawns, mango mixture, yoghurt mixture and top with coriander sprigs to serve.

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