Curried Shrimp on Sweet Potato Chips With Chutney |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Another tasty treat from the Thrifty's flyer. Delicious! Best if you can make up the shrimp mixture a little ahead so the flavors have time to blend. Ingredients:
1 cup baby shrimp (250 grams) |
3 tablespoons light mayonnaise |
1/2 teaspoon curry powder (mild or medium) |
1 tablespoon lime juice (freshly squeezed if possible) |
1 -2 sweet potato, unpeeled and thinly sliced (to make 12 chips) |
vegetable oil (for deep frying) |
2 -3 tablespoons mango chutney |
2 green onions, thinly sliced |
Directions:
1. Combine first 4 ingredients in small bowl. Cover and store in the fridge until needed.
2. Heat oil to 350° and fry the sweet potato slices, 2 at a time, about 30 seconds a side, or until crisp and golden.
3. Drain on paper towels, and let cool to room temperature.
4. When ready to serve arrange the sweet potato chips on a serving plate.
5. Divide up shrimp mixture and spoon onto the sweet potato chips.
6. Top the shrimp with a small dollop of the chutney.
7. Garnish with the green onions.
8. Serve immediately.
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