2 lb raw prawns
4 leafs of lettuce
4oz celery, finely chopped
1lb canned pineapple chunks, drained
3oz raisins
2 teaspoons curry powder
4 pitta breads


Bring a saucepan of water to the boil, add the prawns a cook for 3-5 minutes until the prawns turn pink.
Drain and rinse with cold water
peel and "de-vein" the prawns.
In a bowl, combine the prawns and the remaining ingredients, except the pitta bread and lettuce.
Refrigerate for at least 1 hour before serving.
Serve the prawn salad in the pitta bread with lettuce leaves.