Ingredients

• 24 shelled green prawns
• 1 tbsp tandoori curry paste
• ½ cup yoghurt
• 2-3 tbsp oil
• 24 mini poppadums
• thin slices pawpaw or mango to accompany
• ¼ cup crème fraiche
• coriander sprigs for garnishing

Method

1. Toss the prawns, curry paste and yoghurt together. Cover and marinate for 2 hours and then brush off the excess.
2. Heat the oil in a pan and quickly pan fry the prawns until just cooked. Keep warm.
3. Place the mini poppadums in one layer on the microwave plate and cook on high power for 1 minute or until crispy.
4. Arrange the poppadums on a serving platter. Top each with a slice or pawpaw or mango, a prawn and garnish with a little cr?me fraiche, and sprig of coriander. Note: To use normal size poppadums, cut 6-8 poppadums into wedges (quarters or sixths) with scissors and cook as above.