Super delicious Curry-Mango Prawn Papadum bites is a brilliant dish for serving up at parties and gatherings!
Gone in seconds for sure! Make some extra because they are addictive.
Also suitable for a light weekday dinner for two people.
Fragrant and delicious, these shrimp curry pieces on crispy papadums are perfect with a touch of curry, tomato paste, yoghurt and sweet mango chutney. Mixed up, the result is a fusion of fresh Indian flavours. The textural difference between the papadums and the sauce will both surprise and delight your guest.
I did marinate/cover the shrimps in creole spice mix for additional flavors and then fried them together with sliced garlic in hot oil. So good.
Homemade Creole Seasoning
Creole Seasoning is great for adding extra flavor to dishes and if you would like to make your own see my FLAVORFUL CREOLE SEASONING recipe.
Super easy to blend together plus adjustable to your own taste.
Shrimp to use
I use a medium/large sized shrimp, Vannamei type. Regarding Vannamei shrimp, its also called Whiteleg shrimp according to WIKI. Dig deeper if you want.
Soo, what is the correct spelling of the Papadum? A bit confusing when googling for papadum. You will find a various types of spelling depending from where you are…
Here is a couple of variants according to Wiktionary:
What Is Papadum?
Papadum is a very thin, North Indian flatbread with a satisfying shatter that’s fully dried before getting a quick dip in hot oil until blistered and golden (fried in oil for the crispiest results). It is served as side dish or a standalone snack.
Here is a link ti Wiki if you want take a deep dive regarding Papadums.
“People who love to eat are always the best people”
Julia Child
More lovely Appetizers/Starters:
Super delicious and similar. Feel free to try out these as well.
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Curry-Mango Prawn Papadum bites
Ingredients
Shrimps
- 20 vannamei prawns thawed, peeled
- 1 tbsp creole spice mix to marinade, store bought or use my recipe
- 4 clove garlic sliced, to fry
- 2 tbsp rapeseed/canola oil
Indian bread
- 6 psc mini papadums
- 6 dl rapeseed/canola oil
Chutney sauce
- 4 tbsp mango chutney
- 2 tsp Curry Madras
- 2 tsp tomato pesto
- 4 tbsp Greek yogurt
Topping
- Coriander leaves to serve
Instructions
- Make the papadums according to package, i.e. fry in hot oil (200 °C) for about 5 seconds per bread. Put aside on a paper towel for a while. When cooled down, divide the papadums into bite sizes. Around 3-5 pcs per bread depending how they crack.
- Mix together mango chutney, yogurt, curry and tomato paste. Set aside in fridge.
- Marinate the shrimps with the creole spice mix. You can exclude this step but the creole spice gives a level of flavor.
- Heat the oil in a frying pan until hot, add the prawns and garlic and stir-fry for 3-4 mins until pink and cooked through. Watch the garlic so they don't get burnt.
- Note: All the steps above can be made a couple of hours prior to serving.
- Assembly: Put a full teaspoonful of the chutney mixture to each papadum. Top with a prawn and coriander leaf. Enjoy!Serve immediately. Do not plate up early as the papadums will soften over time.Cuisine – You deserve it!
