Better Homes and Gardens Australia — December 2017

FOOD IN A FLASH

SPICY DUCK POPPADUMS
Preparation time 15 mins
Cooking time 5 mins
Makes 24

24 mini poppadums
2 Tbsp chopped palm sugar
2 Tbsp soy sauce
1 Tbsp tamarind paste
Juice of 1 lime
2 tsp sesame oil
½ cooked Peking duck,
meat shredded
½ cup bean sprouts, trimmed
4cm piece ginger, cut into
fine batons
1 green chilli, deseeded, finely diced
¼ bunch coriander, leaves picked

¼ bunch Thai basil, leaves picked

2 lebanese cucumbers, peeled

into ribbons

STEP 1 Cook poppadums following

the packet instructions.

STEP 2 Combine palm sugar, soy

sauce, tamarind paste, lime juice and

sesame oil in a small saucepan. Bring

to a simmer over a medium heat,

stirring. Set aside.

STEP 3 Put the shredded duck

meat in a large bowl. Add the

bean sprouts, ginger, chilli and

herbs. Toss to combine.

STEP 4 Roll up a ribbon of cucumber

and arrange in each poppadum.

Top with duck mixture, drizzle with

sauce then serve.

Spicy duck poppadums

Create glamorous finger food

to enjoy while watching all

the action at Flemington.