Prawn Salad Ingredients
- 900 g/2 lb raw prawns
- 100 g/4 oz celery, finely chopped
- 450 g/1 lb canned pineapple chunks, drained
- 75 g/3 oz raisins
- 125 ml/4 fl oz mayonnaise
- 2 teaspoons curry powder
- 4 pitta breads
- 4 leaves of lettuce
Prawn Salad Recipe
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.
In a bowl, combine the prawns and the remaining ingredients, except the pitta bread and lettuce. Refrigerate for at least 1 hour before serving.
Serve the prawn salad in the pitta bread with the lettuce leaves.