900g/2lb raw prawns
100g/4oz celery, finely
450g/1lb canned pineapple
125ml/4fl oz mayonnaise
2 teaspoons curry powder
4 pitta breads
4 leaves of lettuce
• Bring a saucepan of water to the
boil, add the prawns and cook for
3–5 minutes until the prawns turn
pink. Drain and rinse with cold
water. Peel and devein the prawns.
• In a bowl, combine the prawns
and the remaining ingredients,
except the pitta bread and lettuce.
Refrigerate for at least 1 hour
• Serve the prawn salad in the pitta
bread with the lettuce leaves.