Serves 6
1 X 1 lb (454g) packet frozen peeled prawns, thawed
2 tablespoons mayonnaise
1 tablespoon chopped parsley squeeze of lemon juice
1 firm lettuce heart
2 hard-boiled eggs
Drain the prawns thoroughly, otherwise the juices will dilute the dressing. Combine the prawns, mayonnaise and parsley in a mixing bowl and add a squeeze of lemon juice to sharpen the flavour. Chill for at least 1 hour so flavours blend.
Place crisp lettuce leaves in a shallow serving dish and spoon the prawn mixture on top. Cut the eggs in quarters and arrange them around the prawn mixture. Serve with a tossed green salad and plenty of wholemeal bread and butter.
Variation Crabmeat in mayonnaise: For a luxurious cold-table dish, use 1 lb (450g) crabmeat in place of the prawns.