1 kg small Australian cooked tiger prawns, peeled and deveined
2 tbsp whole egg mayonnaise (preferably homemade)
2 tbsp crème fraiche
1 1/2 tbsp tomato sauce
1 tsp Worcestershire sauce
4 drops of tabasco
1/2 tsp cayenne pepper
1 tsp brandy
Zest and juice of 1/4 lemon
1/2 an iceberg lettuce, shredded
1 tbsp extra virgin olive oil
Salt and pepper
Chives, finely chopped for garnish
In a bowl, whisk together all of the dressing ingredients. Place the freshly peeled prawns into the sauce and coat.
Divide the shredded iceberg lettuce into 4 small to medium shallow bowls. Season with salt and black pepper and drizzle lightly with olive oil.
Top with the coated prawns and a sprinkle of chives.