- Servings: 6
|1 Tbsp||Sweet Chili Sauce|
|4½ oz||Crã¨me Fraã®che or Sour Cream|
|4||Romaine Hearts, leaves washed and patted dry|
|24||Large Prawns or Langoustine, cooked and peeled|
|Slivers of Tomato & Fresh Herbs, for garnish|
Mix the sweet chili sauce and crÃ¨me fraÃ®che (or sour cream) together, tasting and adding a little more sauce, if necessary. Chill in the fridge. Trim the romaine leaves into large bite-sized pieces. Place a teaspoon of the crÃ¨me fraÃ®che mixture in the center of each leaf and set a prawn on top of that. Arrange on a platter and decorate with tomato and herbs.