Tiger prawn salad

Wash and dry the rocket and lamb's lettuce. Set aside under a damp cloth.

In a deep fat-fryer heat the oil to 180ºC. Deep-fry the leeks until lightly browned and crisp; drain on kitchen paper.

Deep-fry the parsley and drain on kitchen paper.

Heat the vegetable oil in a large frying pan. Fry the tiger prawns for 4 minutes until cooked. Season with salt and freshly ground pepper and keep warm.

Mix together the balsamic vinegar, water and olive oil, making a vinaigrette. Season with salt and freshly ground pepper.

Toss together the rocket, lamb's lettuce, dill, basil, and shallot with the vinaigrette. Carefully mix in the sliced ceps.

Place the salad on a serving plate, top with the tiger prawns and garnish with the deep-fried leeks and parsley. Drizzle olive oil and balsamic vinegar around the edge of the serving plate and serve with chilli sauce on the side.