INGREDIENTS

• 1/2 cup (150g) whole-egg mayonnaise
• 2 tablespoons tomato sauce (ketchup)
• 1 tablespoon sriracha sauce (hot Thai-style chilli sauce)
• Juice of 1/2 lemon
• 1/2 iceberg lettuce, shredded
• 1 cucumber, chopped
• 1 avocado, chopped
• 24 cooked prawns, peeled (deveined)
• 1/2 teaspoon sweet paprika
• 2 tablespoons chopped chives

METHOD

1. Combine mayonnaise, tomato sauce, sriracha and lemon juice in a bowl. Season and set aside.
2. Divide lettuce among 6 serving glasses and top with cucumber and avocado. Pile the prawns on top and drizzle with the sauce. Serve sprinkled with paprika and chives.

Image and recipe courtesy www.taste.com.au