Heat a non-stick pan with a drizzle of olive oil.

Cook the prawns in the pan until they are just sealed (pink and opaque).

Transfer the cooked prawns to a plate to cool.

Finely chop the birds eye chili.

Mix the chopped chili into the mayonnaise.

Keep the chili mayonnaise chilled until needed.

Place rocket into 4 serving bowls.

Drizzle a bit of olive oil over the rocket.

Arrange the cooked prawns on top of the rocket in each bowl.

Juice the 3 lemons.

Mix the lemon juice into the chili mayonnaise.

Pour the lemon-chili mayonnaise dressing over the prawns.

Garnish with a lemon wedge and some chopped birds eye chili.

Serve immediately.