INGREDIENTS
- 1 lb pre-cooked shrimp
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tbsp horseradish
- 3/4 tsp chili powder
- 1/2 tsp garlic powder
- 3/4 diced avocado
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped cilantro
- 1/4 cup diced cucumber
- 2 tsp olive oil
- 1 tsp water
- 1/2 tsp black pepper
- 12 mini papadums
- 1 lemon
- 1 tsp salt
- 2 cups grapeseed oil
METHOD
- Roughly chop shrimp and add to a mixing bowl. Add mayonnaise, ketchup, horseradish, chili powder, garlic powder, dill, avocado, cilantro, cucumber, olive oil, water, remaining lemon juice and mix well. Store in the fridge.
- In a cooking vessel suitable for frying add 2 cups oil and heat to 350F. Gently lay papadums into oil and cook turning once until crispy, approximately 20 seconds. Remove to a tray lined with paper towel.
- To assemble spoon desired amount of shrimp filling onto pappadum and serve.