Yamba King Prawn and Sun-Dried Tomato Rice-Paper Rolls

Peel and devein the fresh king prawns, and put a skewer through the centre to straighten them. Grill on a barbecue until just cooked, leaving the centre slightly translucent. Remove the skewer. Dice good quality dried tomatoes with a small amount of chopped red shallots, fresh garlic, flat-leaf parsley and coriander. Blanch some cos lettuce in boiling water. Refresh Immediately in cold water and pat dry. Open out a cos leaf so It lies flat. Lay a prawn along the leaf, add the chopped tomato mixture and roll up into a small parcel.