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Ingredients
- 900g/2lb raw prawns
- 100g/4oz celery, finely chopped
- 450g/1lb canned pineapplechunks, drained
- 75g/3oz raisins
- 125ml/4fl oz mayonnaise
- 2 teaspoons curry powder
- 4 pitta breads
- 4 leaves of lettuce
Instructions
- 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
