• 2 cups mixed cherry tomatoes, halved

• 1 stalk celery, thinly sliced

• ½ cup pickled cocktail onions

• 24 large cooked prawns, peeled with tails on

• ½ cup Japanese mayonnaise, to serve

• lemon wedges, cos lettuce leaves and pickled chillies, to serve

Bloody mary cocktail sauce

• 200ml tomato passata

• juice of 1 lemon (about 80ml)

• 2 tbsp vodka

• 1 tbsp olive oil

• 2 tsp Worcestershire sauce

• 1 tsp Tabasco sauce

• ¼ tsp castor sugar

• ¼ tsp wasabi paste, or to taste

• salt and pepper, to taste