Curried Shrimp on Sweet Potato Chips With Chutney

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.

• Ready In: 20 mins
• Serves: 4
• Yields: 12 pieces

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.