Ingredients
- 600g SA Spencer Gulf King Prawns Cooked Medium
- 1 x Beerenberg 250g jar seafood sauce
- 1/2 an iceberg lettuce
- Handful of mint, finely shredded
- 1 x lime
Method
Leave one whole prawn per person as a garnish, then peel the rest, remove the tails and mix through the seafood
sauce.
Shred the lettuce and make a bed in each glass. Spoon equal amounts of the sauce coated prawns into each glass then layer on some more lettuce and an extra drizzle of sauce.
Hang one prawn over the edge of each glass and scatter with shredded mint. Slice the limes into rounds and use as a garnish.
