Prawn Poppadoms with Sweet Peppers & Butter Lettuce

Difficulty: Simple
Time: 30 minutes
Serves: 4

  • 2 tbsp canola oil
  • 6-8 oz wild white prawns, peeled
  • 1 tsp Kosher salt
  • 2 tbsp sweet chilli sauce
  • 1 tsp fresh lime juice
  • ½ head Delicato® Butter Lettuce, shredded
  • 2 Dolce® Baby Bell Peppers, seeded and thinly sliced
  • ¼ cup fresh cilantro sprigs, for garnish
  • 8 poppadoms, cooked

An infusion of sweet chili and crunch, these Dolce® Baby Bell Pepper and Prawn Poppadoms are perfect hors d’ouveures for that special dinner party.


  1. In a large skillet, heat canola oil over medium/high heat.
  2. Season prawns with salt. Add prawns, sweet chilli sauce, lime juice and cook for 3 minutes, until prawns are cooked and glazed with sauce.
  3. Arrange poppadoms on a serving plate and top with shredded Delicato® Butter Lettuce.
  4. Divide prawns among poppadoms, top with the peppers and cilantro. Serve.