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.
- In a large skillet, heat canola oil over medium/high heat.
- Season prawns with salt. Add prawns, sweet chilli sauce, lime juice and cook for 3 minutes, until prawns are cooked and glazed with sauce.
- Arrange poppadoms on a serving plate and top with shredded Delicato® Butter Lettuce.
- Divide prawns among poppadoms, top with the peppers and cilantro. Serve.
Recipe Created By
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia