RECIPE: HOW TO DO TAMARIND DUCK ON MINI POPPADUMS

RECIPE: HOW TO DO TAMARIND DUCK ON MINI POPPADUMS

This tamarind duck and herb salad served on mini poppadums makes a classy canapé recipe – they are perfect for a cocktail party.

RECIPE TAMARIND DUCK ON MINI POPPADUMS

Dificulty: Easy
Portion: Makes about 40 poppadums
Time: Ready in 20 minutes

Ingredients

1 tbsp palm sugar or molasses sugar
3 tbsp soy sauce
1 tbsp tamarind paste or lime juice
½ cooked Chinese duck (from a Chinese supermarket, restaurant or takeaway), all skin and bone removed and meat shredded
40g beansprouts, trimmed of any brown bits
½ cucumber, peeled into thin ribbons
3cm piece fresh ginger, cut into matchsticks
1 green chilli, deseeded and finely chopped
Small handful each fresh mint and fresh coriander, shredded
Pack of mini poppadums (we used Walkers Sensations Lime & Coriander Chutney)

Step by step preparation

Combine the palm or molasses sugar, soy sauce and tamarind paste or lime juice in a small jug. Set aside.
Mix the remaining ingredients, except the poppadums, together in a bowl.
To serve, toss the dressing into the salad. Pile a teaspoonful onto each poppadum and serve immediately to prevent the poppadums from softening in the dressing.

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