Whisk all dressing ingredients together, adjusting the amount of Sriracha to taste. Pour into a serving bowl, cover and refrigerate until needed.

Bring a large saucepan of water to the boil, add 1 tsp of salt and a squeeze of lemon or lime. Remove from the heat, tip in all of the prawns, then cover tightly with a lid. Allow to stand for 4-5 minutes until the prawns are opaque and pink, and curled into a tight ‘C’ shape.

Meanwhile prepare a bowl of cold water with the ice cubes. When the prawn are cooked, use a slotted spoon to transfer them to the bowl of cold water. Allow to cool for a few minutes before draining - you can now finish peeling them if necessary - I like to leave a couple intact for the look, but I remove most of the skin.

Wash the lettuce and separate the leaves, tearing any overly large ones into pieces. Pile onto a platter or individual plates if using. Use a vegetable peeler to peel long ribbons of cucumber, chopping the central core into cubes, and add to the platter. Slice the snow peas very finely, snip the sprouts and scatter both over the salad.

Arrange the prawns on top, season with salt and pepper then drizzle over a little of the dressing. Serve with extra dressing on the side (I find everyone likes a different amount) and a few wedges of lemon and lime.