1 Combine sour cream, mango chutney and lime pickle in a bowl
Combine coriander and chilli in a small bowl
2 Cook the pappadums following packet directions
Place on a serving plate
3 Top each pappadum with a teaspoon of the sour cream mixture
Top with the prawns and coriander mixture to serve.
Make it ahead
Prepare the sour cream and mango chutney and lime pickle 1 day ahead and cover and store in fridge
Pappadums can be coked in advanced and placed in an airtight container
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 7.2mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1
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