A fabulously simple shortcut canapé. You can also use thin strips of seared steak instead of prawns.
1 tbsp sunflower oil
200g raw peeled king prawns
2 tbsp sweet chilli sauce, plus extra to drizzle (we used Blue Dragon)
3 spring onions, finely sliced
20 mini poppadoms (we used Patak’s)
1 little gem lettuce, leaves separated and shredded
Handful of fresh coriander, leaves picked
Lime wedges to squeeze over
1. Heat the oil in a frying pan or wok over a high heat. Add the prawns and stir-fry for a couple of minutes, then add the sweet chilli sauce and spring onions. Cook for 1 minute more until sticky and glazed, then remove.
2. Arrange the poppadoms on a serving plate, sprinkle a little shredded lettuce on to each, then spoon on the prawns and spring onion. Drizzle with a little more sweet chilli, if you like, and top each with a coriander leaf. Serve with lime wedges to squeeze over.
❤ Such a lovely little snack! A favourite of mine! ❤
Lots of love,
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