Recipe

Ingredients:

• 10x Cooked, peeled and deveined King Prawns
• 85g Yarra Valley Caviar Ikura Shoyu Zuke Pearls
• 3 tbl spoons Kewpie Mayonnaise
• 1 lime, juice and zested
• 1 small green chilli – thinly sliced
• Crispy fried shallots ( available in all Asian supermarkets)
• 10 small lettuce cups (cos or iceberg will work best)

Method:

• Mix together kewpie mayonnaise with lime juice and zest.
• Chop cooked prawns into small 1cm pieces and mix through mayonnaise mixture.
• Place prawn mixture into lettuce cups and top with 1 or 2 slices of green chilli per piece.
• Scatter with crispy fried shallots and top with a generous teaspoon of Ikura Shoyu Zuke Pearls and serve immediately.