|At a glance|
|Preparation time||10 mins|
600g cooked prawns, peeled, tails left on
Lettuce leaves, washed & dried
1/4 cup (60ml) tomato sauce
1/4 cup (60ml) Jalna Greek Yoghurt
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Dash of red Tabasco pepper sauce
Salt & freshly ground black pepper
- Combine sauce ingredients in a bowl and stir until well combined.
- Place lettuce leaves in 4 serving dishes/glasses. Top with the prawns and serve with dipping sauce.