Prawn salad

Ingredients

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

Ways of Working

1. 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.

2. In a bowl, combine the prawns and the remaining ingredients, except the pitta bread and lettuce. Refrigerate for at least 1 hour before serving.

3. Serve the prawn salad in the pitta bread with the lettuce leaves.

Serves 4