- 24 cooked prawns, defrosted
- 24 mini poppadoms
- 200 g tub houmous
- 4 tbsp sweet chilli sauce
- fresh coriander
- sweet paprika
- Spoon in a little houmous onto the poppadoms, 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.
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