1tbspcreole spice mixto marinade, store bought or use my recipe
4clovegarlicsliced, to fry
2tbsprapeseed/canola oil
Indian bread
6pscmini papadums
6dlrapeseed/canola oil
Chutney sauce
4tbspmango chutney
2tspCurry Madras
2tsptomato pesto
4tbspGreek yogurt
Topping
Coriander leavesto 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!