•  1 leek, shredded
•  vegetable oil, for shallow-frying
•  2 baby cos (Romaine) lettuce, cut into wedges
•  1 large avocado, cut into wedges
•  24 cooked large prawns (shrimp), peeled with tails intact

dressing

•  1 cup (300g) whole-egg mayonnaise
•  2½ tablespoons lime juice
•  2 tablespoons water
•  cracked black pepper

  Dry the leek on absorbent paper. Heat 1cm oil in a frying pan over medium-high heat. Cook leek, in batches, until golden and crispy. Drain on absorbent paper and set aside.

  Place the lettuce on serving plates and top with avocado and prawns.

  To make the dressing, combine the mayonnaise, lime juice, water and pepper. Spoon over the prawns and avocado and top with the crispy leek. Serves 8.