Prawn poppadoms

Method

1. Drain the prawns of any liquid, then pat dry with plenty of kitchen paper. In a bowl, mix the curry paste, yogurt, lime zest and coriander, then season to taste. Stir in the prawns to evenly coat in the mixture and set aside for 15 minutes to allow the flavours to develop.

2. Take about 30 whole poppadoms from the bag. Divide a small amount of the spiced prawns between each, then transfer to serving plates. Top each with a small blob of mango chutney and a fresh coriander leaf. Garnish each plate with lime wedges, if you like.