For the Prawns:

• 225g frozen raw peeled king prawns, defrosted
• 100mL lactose free yoghurt with juice of ½ lemon 
• 2-3 Tbsp For Every O’cajun seasoning 
• Vegetable oil, for frying e.g. rice bran 

For the Prawn Coating:

• 1/4C plain gluten free flour
• 1/4C  fine cornmeal or polenta
• 2 tsp baking powder

Sauce:

• 3 tbsp mayonnaise
• 3 tbsp tomato sauce
• 3 slices of jalapenos, finely chopped – can add more if you can tolerate more heat
• 3 sundried tomatoes, finely chopped

For the Salad:

• ½  Iceberg lettuce, shredded
• 1/2 avocado, stoned, halved, peeled and thinly sliced crosswise
• 12 cherry tomatoes, quartered 
• ⅓ telegraph cucumber, diced
• Finely chopped chives or coriander, to garnish

1. Mix the prawns with the yoghurt + lemon juice and 2 tbsp of For Every O’Cajun seasoning in a large bowl, then set aside.
2. To make the sauce, combine all the ingredients in a small bowl. Season and set aside.
3. Combine all the ingredients for the prawn coating in a separate bowl. If you prefer an intense Cajun flavour, add another 1 Tbsp of For Every O’Cajun to the coating mixture. 
4. Take one prawn at a time, gently shake off any excess yoghurt mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
5. Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each and divide vegetables evenly between the four glasses.
6. Heat a shallow saucepan until it is hot. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with paper towels, allow the oil to drain off each prawn when removing it from the pan. Repeat until all the prawns are cooked, then season with salt and divide between the glasses.
7. To serve, sprinkle over chives or coriander to garnish.