450 grams prawns
2 slices canned pineapple
8 stuffed olives
3 tablespoons oil
1 tablespoon wine vinegar
Generous pinch each of salt, white pepper and sugar
Few lettuce leaves
4 dill or parsley sprigs
-Place the prawns in a bowl.(to thaw)
-Skin and quarter the tomatoes, remove the seeds and cut the flesh into strips.
-Drain and chop the pineapple slices.
-Cut the olives in half.
-Drain the prawns and mix in a bowl with the tomato, pineapple and olives.
-Beat the oil with the lemon juice, vinegar, salt, pepper, sugar and pour over the prawn mixture.
-Cover and refrigerate for 1-2 hours.
-Wash lettuce leaves and break into small pieces, stir into the cocktail.
-Garnish and serve chilled.