Recipe - Prawn Stuffed Papads

2 tablespoon Groundnut or sunflower oil;
plus extra for
; shallowfrying
225 g Onions; finely chopped
225 g Tomatoes; skinned and
chopped
275 g Peeled raw prawns; finely
chopped
3 Green chillies; seeded,
finely (3
To 4)
; chopped
2 Garlic cloves; crushed
2 One half Cm fresh ginger; finely
grated
1 teaspoon Turmeric powder
1 teaspoon Chilli powder
Juice One half lime
One half teaspoon Salt
14 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 goldencoloured 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/1/4" inch oil into another frying pan and heat to
200c/400f. Taking 23 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 11One half 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.