Ingredients

• 1 Iceberg lettuce
• 400gms cooked prawns- whole weight- then shell and de-vein- leaving tails intact.
• 1 punnet cherry or grape tomatoes- cut into ½ if large or leave whole if small.
• ¼ cup SS Lemongrass, Kafir Lime & Chilli Mayonnaise
• 1/3 cup shaved coconut- lightly toasted
• 2 tbls shredded coriander leaves
• 2 tbls roasted peanuts

Cooking Directions

1. Combine lettuce and SS Lemongrass, Kaffir lime & chilli mayo in a bowl and toss to coat.
2. Arrange lettuce leaves on 4 plates.
3. Decorate the plates with equal portions of all the other ingredients and sprinkle the coriander on at the last moment.