Yield: 1 servings
|2 tablespoons||Groundnut or sunflower oil; plus extra for|
|\N \N||; shallow-frying|
|225 grams||Onions; finely chopped|
|225 grams||Tomatoes; skinned and chopped|
|275 grams||Peeled raw prawns; finely chopped|
|3 \N||Green chillies; seeded, finely (3|
|\N \N||To 4)|
|\N \N||; chopped|
|2 \N||Garlic cloves; crushed|
|2½ \N||Cm fresh ginger; finely grated|
|1 teaspoon||Turmeric powder|
|1 teaspoon||Chilli powder|
|\N \N||Juice 1/2 lime|
|14 \N||16 x 15 cm uncooked plain poppadoms|
|1 small||Egg; beaten|
1 Heat the oil in a frying pan, add the onions and fry on a high heat, stirring now and then until they are richly golden. Add the tomatoes and fry until reduced to a golden-coloured paste.
2 Add the chopped prawns, green chillies, garlic, ginger, turmeric, chilli powder, lime juice and salt. Fry for about a minute until the prawns are cooked and take off the heat.
3 Pour about 5mm/¼" inch oil into another frying pan and heat to 200c/400f. Taking 2-3 poppadoms at a time, brush generously with water on both sides and leave to soften. 4 Place 2 good tbsp prawn filling in the centre of each one and brush the edge with beaten egg. Roll up and seal the open ends together. Once all are filled, shallow fry three or four at a time for 1-11/2 minutes, turning frequently until crisp and golden.
5 Place on kitchen paper to remove any greasiness, slice off the ends and cut each into three pieces. Spear each piece with a cocktail stick and serve hot.
Converted by MC_Buster.
NOTES : Makes about 40 pieces
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.