16-20 green tiger prawns
1 cup cream
1/4 cup tomato puree
1 tsp horseradish
1 tsp chilli sauce (I use Kaitaia Fire or Hot Samoan Boys)
2 tsp lemon juice
1 Tbs parsley, finely chopped
1 iceberg lettuce
1 Remove the heads from the prawns but leave the tails on. Using a small knife, remove the black intestinal tract.
2 Cook the prawns in simmering salted water for 1-2 minutes, or until pink - this depends on size. Remove and cool.
3 Lightly whip the cream then combine with the puree, horseradish, chilli sauce and lemon juice. Season to taste then add the parsley.
4 Remove the outer leaves of the lettuce and discard. Cut into wedges and pile the prawns on top. Spoon over the dressing and serve with lemon wedges.By Amanda Laird Email Amanda