1. Shell prawns, devein, wash and pat dry.
2. Remove stems, wash, cut capsicum into halves, deseed and make ½� dices.
3. Peel, wash and cut onions into ½� dices.

For the Dressing:

1. Mix lemon juice and mustard oil with pickle masala.
2. Adjust the seasoning.

For the Garnishing:

1. Wash and cut lemons and tomatoes into wedges.
2. Remove stems, wash, slit and deseed green chillies.
3. Clean, wash and chop coriander.
4. Heat oil in a wok, add prawns and sauté over medium heat for 3-4 mins.
5. Add tomato puree and stir for a minute. Remove and cool.
6. Then add the diced vegetables, toss and refrigerate.
7. Transfer prawns to a salad bowl, pour on the dressing and mix gently with a wooden fork.
8. Garnish with lemons, tomatoes and green chillies.
9. Sprinkle coriander on top. Serve chilled.