SHARWOOD'S Cook To Eat Plain Poppadoms

050432

Cooking / Serving Instructions Heat 5cm (2 inches) oil in a large frying pan or wok, until very hot (200°C). To test: drop a small piece of poppadom in the oil, if it starts bubbling and expands immediately the oil is hot enough. Deep fry 1 or 2 poppadoms at a time for 2-3 seconds, holding under the oil with a fish slice. Quickly turn the poppadom over, shaking off any excess oil. The poppadoms are ready when they are well expanded and pale in colour. For best results drain upright on kitchen paper. The poppadoms will become crisp on cooling. Alternatively poppadoms can be cooked in commercial deep-fat fryers.

Store in a cool dry place. Once cooked, poppadoms can be stored up to 1 week in an airtight container.

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