Ingredients

• 225 gm. fresh prawns, cooked & peeled. You can use frozen ones.

• The sauce

• 4- 5 tbsp. mayonnaise*

• 1-2 tbsp. tomato puree*

• 1 tbsp. chilli sauce*

• A sprinkle of Worcestershire sauce

• Juice of 1/2 a lemon

• 1 green chilli, finely sliced

• A good sprinkle of black peppers, freshly ground

• 1 tbsp. Dill (Soa or suwa saag) or 2 tbsp. of chives or small spring onion greens, finely chopped (optional)

• To serve

• Lettuce leaves of choice, whole or finely shredded or torn roughly

• Slices of lemon for serving, one per plate/bowl

• *You can reduce the amount sauces marked * to half, that is mayonnaise, tomato ketchup, tomato puree and chilli sauce.

Instructions

1. Squeeze water out of prawns gently and place them in a bowl.

2. In a separate bowl, mix all other ingredients; mayonnaise, tomato puree, chilli sauce, Worcestershire sauce, lime juice, green chillies and chopped dill or chives. Taste and adjust seasoning.

3. Add prawns and mix well.

4. Make a bed of shredded lettuce in each serving plate or dish.

5. Spoon equal amount of prawns onto each lettuce bed.

6. You can garnish it with a few dill leaves or chopped chives and one slice of lemon.

7. Serve with bread of choice or on top of a hot jacket potato. Ciabatta or similar fresh bread is nice.

8. You can make this prawn cocktail beforehand and keep chilled in the fridge.

Notes

• You can use this dressing with crab meat or cooked flaked salmon, cold.