4 x handled half pint glasses

400g king prawns, shell off

700ml veg stock

1 lemon

8 white peppercorns

150g trimmed gem lettuce, shredded

Juice half lemon


3 sliced radish

Half of an apple, finely matchstick

1 punnet of mustard cress

Sauce –

100g mayo

80ml tom ketchup

20ml hot sauce (Franks or Cholulah)

Juice half lime

Smoked paprika to dust on top


1. Bring the stock etc to the boil. Add prawns, cook 2-3 mins. Drain and refresh in iced water

2. Sauce – mix together

3. Assemble

4. Spoon some sauce into the bottom of each pot

5. Toss the lettuce in lemon, add that

6. Toss the prawns in the remaining sauce. Add them

7. Top with the garnish and paprika