Aussies love prawns. Due to a stupid Tourism Australia advertisement featuring Paul Hogan years ago my American readers may think we call them shrimp. Nope, Aussies throw prawns on the barbie. We never knew what a shrimp was until that ad was aired.
We love our prawns ever more so when it’s time to celebrate. I can’t imagine Christmas or even New Years Eve without having some sort of prawn or oyster canapé being circulated. So it only seems obvious to share this spiced prawn pappadam recipe after sharing my oysters three ways.
Not sure if you have ever noticed the chip style packets of pre-made pappadums which grace the Indian cuisine section of local supermarkets? They are so handy and I have made great use of them in the past.
Taking the stress out of entertaining is important to me. Sure, I love to go all out and spend hours on a dish on some occasions to create something stupendous. I also love to whip something up that is quick and dead easy to make. It really doesn’t get much easier than this.
Other Seafood Hors d’oeuvres
Chilled cucumber soup shots with spicy crab – perfect summer entertaining
Seared Scallops with Sake Butter Sauce – a Japanese twist on a classic
Chilled corn soup with crab and gin pickled tomatoes – a little sassy and one for gin lovers
Seared scallops, blood limes & hazelnut brown butter – another tasty seared scallop recipe
Fried prawn dumplings, water chestnuts & Ginger – one for the dumpling addicts out there
Smoked trout on potato rosti – a mouthful of amazing
Prawn toast with corn & black sesame – twisted prawn toast at its best
Please also check out our complete selection of hors d’oeuvres recipes
- 300 grams cooked peeled prawns - chopped
- 1 Tablespoon tandoori paste
- 1/4 cup natural yoghurt
- Grated zest of 1 lime
- Chopped coriander - cilantro, plus extra for garnish
- 1 bag of premade mini pappadums
- Mango chutney - to serve
- Lime wedges - to serve
- Place chopped prawns, tandoori paste, yoghurt, lime zest and coriander in a bowl and mix thoroughly. Season to taste with salt and pepper.
- Set prawn mixture aside in the fridge for a minimum of 15 minutes to allow the flavours to develop. (Prawn mixture can be made the day ahead)
- Place pappadums on a serving tray and place a small dollop of mango chutney inside each one. Then top the pappadum with the prawn mixture and a sprinkle of coriander.
- Serve immediately with lime wedges.