Ms. Karishma Pillare(BCTCA 2nd sem)  is a dedicated and diligent,  young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected her as the Chef of the Day.

INGREDIENTS

  • 500 gms Prawns with shell on
  • 155 gms Iceberg Lettuce
  • 02 nos Lemon Wedges
  • 05 gms Parsley chopped
  • 5 gms Black pepper crushed

Sauce

  • 150 ml Mayonnaise
  • 15 gms Tomato ketchup
  • 5 ml Worcestershire sauce
  • 5 gms Horseradish sauce
  • 3 ml Tabasco sauce
  • 3 gms Cayenne pepper
  • ½ no Juice from Lemon
  • 2 sprigs Chives chopped          

Instructions

  1. Peel all but four of the prawns (reserve these for the tops).
  2. Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls.
  3. Sprinkle the prawns over the lettuce and season with black pepper.
  4. Mix the mayonnaise, tomato ketchup, Worcestershire sauce, horseradish and Tabasco together.
  5. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns.
  6. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Place the lime wedge over the edge of the glass.