You will need
400 g (± 40) cooked, shelled, medium size prawns, with tails attached
juice of ½ a lemon
1 t (5 ml) Chilli & Garlic Seasoning
Ina Paarman’s Sweet Chilli Chutney
1 pillow pack watercress or baby leaves
1 Mediterranean cucumber, peeled into ribbons
200 g smoked trout ribbons
Ina Paarman’s Thousand Island Dressing or Red Wine Vinaigrette
Defrost prawns. Drain in a colander. Decant into a mixing bowl and add lemon juice and Chilli & Garlic Seasoning.
Decant Sweet Chilli Chutney into small dipping bowls and position on plates. Line plates with watercress. Add cucumber strips, prawns and smoked trout ribbons. Drizzle with Dressing just before serving.