- ⅓ cup (80ml) whipping cream
- 2 tbsp Linda’s Original Sweet Chilli Relish With Lime & Ginger
- 25-30 cooked and chilled large prawns, peeled and deveined, leaving tail shells intact
- Fresh coriander sprigs
- Whip cream to semi-stiff peaks. Swirl chilli relish through the cream.
- Spoon mixture into a chilled bowl and place in the centre of a chilled serving tray.
- Surround the bowl with prawns. Garnish with coriander.
This recipe serves 4.