Ingredients
- 24 cooked prawns, defrosted
- 24 mini poppadoms
- 200g tub houmous
- 4 tbsp sweet chilli sauce
- fresh coriander
- sweet paprika
Method
- Lay out the poppadoms.
- Spoon in a little houmous, keeping away from the edge.
- Top with a coriander sprig, then the prawn.
- Just before serving, spoon over a little chilli sauce and a pinch of paprika.
- Serve straight away.