The Indian version. Same sauce underneath, but the Bombay Chilli Crunch brings curry leaf, mustard seed and crispy chickpea, which turns a British classic into something that tastes like it came from somewhere else entirely. Better than it has any right to be.
15 minutes. Serves 4.
Ingredients
- 600g cooked prawns, peeled
- 4 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 2 dessertspoons Plateit Bombay Chilli Crunch
- A splash of brandy
- Juice of half a lemon
- White pepper
- Baby cos, shredded
- Coriander, and roti or brown bread to serve
Method
- Build the sauce: mayonnaise, ketchup, Worcestershire, brandy, lemon, white pepper.
- Half the Bombay Chilli Crunch stirred through it.
- Cold shredded lettuce into bowls, prawns on top, sauce over.
- The rest of the crunch spooned over neat so the chickpeas and curry leaves stay crisp.
- Coriander, and warm roti alongside.
Tip: The crunch goes on at the table. Sitting in the sauce for ten minutes and the curry leaves go soft, which is the whole point gone.
