1 tbsp sesame oil
24 raw peeled tiger prawns (shrimp)
4 tbsp sweet chilli sauce
150ml/¼ pint/scant ⅔ cup thick Greek yogurt
24 mini poppadoms
24 tiny sprigs of fresh basil or dill
1 Heat the oil in a frying pan over a medium heat. Add the prawns and cook for 3–4 minutes, turning halfway through, until they turn pink. Stir in 2 tbsp sweet chilli sauce.
2 Blend the remaining sweet chilli sauce with the yogurt and spoon on to the mini poppadoms.
3 Top each one with a prawn and a herb sprig. Serve hot.