½ iceberg lettuce, shredded
340g/12oz cooked peeled prawns (shrimps) and white crabmeat
snipped fresh chives to garnish
For the dressing
5 tbsp mayonnaise
2 tbsp tomato chutney
dash of Tabasco
squeeze of lemon juice
salt and ground black pepper
1 Line four small glasses with shredded lettuce.
2 To make the dressing, put the mayonnaise in a bowl and mix with the tomato chutney, Tabasco and lemon juice. Season with salt and pepper to taste.
3 Mix the prawns and crabmeat into the dressing and spoon the mixture into the glasses.
4 Sprinkle with chives and serve.