Prawn salad tortilla wrap

serves 2

  • 12 prawns
  • 15 ml butter
  • 15 ml lemon juice
  • salt and freshly ground black pepper to taste
  • 2 tortillas
  • 60 ml mayonnaise
  • handful fresh rocket
  • 2 fresh sprigs of dill

Remove prawns’ shells and clean the prawns. Melt butter in a pan and fry prawns until pink, then you know they’re done. Take them out of pan and season with lemon juice, salt and black pepper. Heat tortillas. Combine prawns with half the mayonnaise. Spread rest of mayonnaise on tortillas. Put fresh rocket in the centre of each one and spoon prawns on top. Roll up and garnish with dill.

To drink
A fruity chenin blanc, like Simonsig’s.