Saturday, May 31, 2008

Prawn Salad

Prawn Salad
serves 3–4

900g/2lb raw prawns
100g/4oz celery, finely chopped
450g/1lb canned pineapple chunks, drained
75g/3oz raisins
125ml/4fl oz mayonnaise
2 teaspoons curry powder
4 pitta breads
4 leaves of lettuce

• Bring a saucepan of water to the boil, add the prawns and cook for 3–5 minutes until the prawns turn pink. Drain and rinse with cold water. Peel and devein the prawns.
• In a bowl, combine the prawns and the remaining ingredients, except the pitta bread and lettuce. Refrigerate for at least 1 hour before serving.
• Serve the prawn salad in the pitta bread with the lettuce leaves.

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