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PRAWNS:
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The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself.
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Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those.
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To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour.
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After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink.
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As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder.
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Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread.
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Place them in a bowl, cover with film wrap and keep in the fridge until needed.
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TO MAKE THE SAUCE::
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Take mayonnaise and add it to the rest of the sauce ingredients.
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Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed.
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ASSEMBLY.
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When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce.
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Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass.
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Serve with brown bread and butter.
