Stuffed Mini Pappadums -Tamarind Chicken, Cashews & Watercress (Flexitarian)
- Difficulty: Easy
Overview
Perfect party-platter-food, these tasty, crunchy 2-bite snacks are so easy to prep. Makes a sensational summer supper as well, that you can also adapt using any festive left-overs.
For vegan friends, sub the chicken for a tasty plant-based filling like our chickpea mix or caramelised spicy tofu
Ingredients
Method
- Gather and measure out all the ingredients.
- Heat a medium frypan over medium-low heat, add the Nuttelex to the pan. When melted add the roughly chopped cashews and stir frequently until they become golden brown and fragrant, about 5-7 minutes. Be careful not to let them burn. Remove the cashews from the pan and let them cool completely before using.
- In a large bowl, make a dressing by mixing the apple cider vinegar, soy sauce, tamarind paste and palm sugar, then stir until the sugar is dissolved.
- Transfer to a small serving bowl or if you prefer you can toss with the diced or shredded chicken and toss to coat evenly.
- Prepare the pappadums according to packet directions.
- Spoon the chicken and toasted cashews into your mini pappadums. Serve with the dressing on the side if preferred.
- Add the beansprouts and watercress then arrange the mini pappadums on a serving platter and enjoy.
