Tamarind Duck On Mini Poppadums

deliciousmagazine.co.uk

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

This made a great pre-dinner nibbles. Didn’t use as many as 40 poppadums.
I used Luvva a Duck Peking duck which worked well.
Might try it using deep fried wonton wrappers.

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)

Note: Ingredients may have been altered from the original.

Directions at deliciousmagazine.co.uk

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