Serves 4
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
Salt
1 Tbs parsley, finely chopped
1 iceberg lettuce
Lemon wedges
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.
