Ingredients

· 200 g king prawns

· Splash white vinegar

· 150 g mayonnaise

· 1½ tablespoon tomato ketchup

· Juice 1 lemon, plus wedges to serve

· ¼ teaspoon cayenne pepper,

· 100 g prawns

· 2 gem lettuces, leaves separated

· 4 radishes, sliced

· 1 spring onion, few chives

Method

In a non-stick frying pan, cook the raw king prawns in a splash of vinegar for a few minutes until opaque/pink and cooked through. Set aside to cool. In a bowl, mix the mayo, ketchup, lemon juice, cayenne and a pinch of salt and black pepper. Stir in the cold water prawns and most of the prawns, along with any juices from the pan. Divide the lettuce and radishes among cocktail glasses, then top with the sauce-covered prawns. Top with the reserved prawns, spring onion and chives. Sprinkle with extra cayenne pepper and serve with lemon wedges and buttered brown bread triangles.