300 g fresh cooked and peeled medium prawns
100 g bag mini poppadoms
5 tbsp low-fat natural yogurt
1 tbsp mild tandoori curry paste
Finely grated zest of 1 lime
Small handful of chopped fresh coriander, plus extra leaves to garnish
Mango chutney, to serve
How To Make:
1. Drain the prawns, place on paper in the kitchen to actually remove the liquid.
2. In a bowl, combine the curry paste, yogurt, lime zest and coriander. Stir well until blended.
3. Enter the shrimp in the spice mix, let stand for 15 minutes until the spices to infuse.
4. Serve prawn over each small blob of mango chutney.