2 little gem lettuce, leaves separated
400g raw prawns
1⁄2 a red chilli, finely chopped
1tbsp sunflower oil
6tbsp Greek yoghurt
2tbsp sundried tomato paste
1 large avocado, diced and tossed with the juice of 1 lime
pinch of cayenne pepper
- Soak the lettuce in cold water for 15 minutes, then shake or spin dry. Mix the prawns with the chilli and oil and marinate for at least 30 minutes.
- Cook in a large frying pan for 3 minutes, turning, until just cooked through.
- Mix the yoghurt with the sundried tomato paste. Spoon a little into each lettuce cup, top with some avocado and two prawns and sprinkle with cayenne pepper