Prawn Tikka Canapes

Charmaine Lu -
  • 25 peeled raw king prawns
  • 1 tsp tikka curry paste
  • 1 tbsp olive oil
  • Zest and juice of ½ a lemon
  • 100g natural yoghurt
  • 1 plain naan
  • Mango chutney, to serve
  • Chopped coriander
  • Preheat the oven to 220C. Pop the prawns in a bowl with the curry paste, oil and lemon zest and juice. Gently toss to coat. Heat a pan with a splash of oil, and fry the coated prawns for 3 mins, or until golden and cooked.
  • Cut the naan into 25 equal bite-size pieces. Lay on a baking tray, drizzle with oil, then bake for 6 mins or until crisp. Top each naan piece with a dollop of yoghurt, a cooked prawn, a dab of chutney and a coriander leaf. Season with a squeeze of lemon and a grind of pepper, and serve.
10 mins
Makes 25