Ingredients

225g (8oz) cooked peeled prawns, fresh or defrosted
1 x 170g can white crabmeat or 1 small prepared crab
4 medium plain poppadums
1 small ripe avocado, peeled and thinly sliced
half small red onion, peeled and finely sliced
juice of 1 small orange
few sprigs fresh thyme leaves, to garnish

For the Chilli Jam

2 x 15ml spoon (2 tablespoons) oil
3 cloves garlic, finely chopped
2.5cm (1”) fresh root ginger, finely chopped
1 large onion, finely chopped
145g (5oz) large red chillies, deseeded
125ml (4 fl oz) cider vinegar
2 x 15ml spoon (2 tablespoons) dark soy sauce
0.5 x 5ml spoon (half a teaspoon) Chinese five spice powder
40g (1 and a half oz) light muscavado sugar

Method

Prepare the chilli jam:
Heat the oil in a pan and cook the garlic and ginger for 4-5 minutes.
Add the remaining ingredients.
Bring to the boil, simmer for 30 minutes until reduced and pulpy.
Set aside to cool.

Prepare the poppadum baskets:
Lay each poppadum over an upturned ramekin dish or small bowl.
Cook on HIGH (Microwave Power: 800 Watt) for 1-2 minutes.
The poppadum will become a shallow basket.

In a large bowl mix the prawns, crabmeat, avocado, red onion and orange juice together.
Divide the mixture between the baskets, garnish with the fresh thyme and serve with the prepared or home made chilli jam.

Serves 4.

With Kind Permission © The Sea Fish Industry Authority.

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