Chop a quarter of an Iceberg lettuce into thin strips
Peel 500g of cooked tiger prawns
Cook 2 corn tortillas in a fry pan in 2 tablespoons of light flavoured vegetable oil, until they are golden and crisp. Cut into eighths.
Place some sliced iceberg into 4 clear water glasses.
Place some of the prawns and chopped avocadoes on top of the lettuce.
Dollop some Doodles Creek Seafood Sauce on top and sprinkle with some chopped chives or parsley to decorate.
Place some of the toasted tortillas around the prawn cocktails.
Serve with a wedge of lemon and a glass of cooled Chardonnay delicious