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24 cooked and peeled extra large tiger prawns, defrosted if frozen
24 ready-to-eat mini poppadoms
1 jar Really Garlicky Sweet Chilli Mayo
1 tbsp chopped fresh coriander
Dry the prawns on kitchen paper and keep in the fridge.
Lay out the poppadoms on a serving platter
Just before serving, spoon a little Really Garlicky Sweet Chilli Mayo on to each poppadom and stand a prawn on top. Finish with a scattering of chopped coriander and serve immediately.