Proper Posh Prawn Poppadoms

The best canapés are those that look impressive, taste impressive but are easy to prepare and these are just that. This is very much an assembly recipe rather than anything complicated and the majority of the preparation can be done in advance, making them the perfect party food.

In terms of taste, these have it all. Texturally, the crunch of the poppadom paired with crispness of the lettuce along with the softness of the prawn make the perfect mouthful. You can't really go wrong with the combination of prawns and sweet chilli and the addition of spring onions and lime bring great vibrancy. Ideal for any occasion, I implore you to make these at home!

Proper Posh Prawn Poppadoms
Makes about 20

1 tbsp sunflower oil

200g raw peeled king prawns

2 tbsp sweet chilli sauce, plus extra to drizzle

3 spring onions, finely sliced

20 mini poppadoms or large poppadoms broken into shards

1 little gem lettuce, leaves separated and shredded

1 lime, juice and zest

Extra lime wedges, to serve

Heat the oil in a frying pan or wok over a high heat. Add the prawns and stir-fry for a couple of minutes, then add the sweet chilli sauce and spring onions. Cook for 1 minute more until sticky and glazed, then transfer to a large bowl. Add the lime juice and zest.

Arrange the poppadoms on a serving plate, sprinkle a little shredded lettuce on to each, and then spoon on the prawn mixture. Drizzle with a little more sweet chilli, if you like, and serve with the extra lime wedges.