A revamped, lighter version of the 1970s classic.
160g cooked, peeled prawns
Zest and juice 1 lime
4 tbsp low-fat Greek yogurt
1 mango, peeled and stone removed
½ red chilli, deseeded and diced, plus a few thin slices to garnish
2 spring onions, sliced
3 leaves basil, shredded
1 baby gem lettuce, shredded
Mix the lime zest into the yogurt and season with a little salt and pepper.
Cut a few thin slices of the mango for decoration, then dice the rest.
Mix the diced mango with the chilli, lime juice, spring onions and basil to form a salsa.
To serve, layer a little salsa in the bottom of a cocktail glass, then add shredded lettuce, then some prawns, then yogurt.
Repeat until the glass is full, finishing with a spoonful of yogurt.
Garnish with chilli and the mango slices.