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.