200 ml tomato ketchup
3 tsp lemon juice
2 tsp grated horseradish (optional)
½ tsp salt
pinch sugar
pinch chilli powder
½ tsp fresh garlic, crushed
1 small head lettuce
20 large shrimps (parboiled)
Mix the tomato ketchup with lemon juice, horseradish, salt, sugar, chilli powder, and crushed garlic and place in a small serving bowl. Cover the bottom of a serving dish with lettuce leaves, place the dip in the center and arrange the prawns around it. Refrigerate for an hour before serving.