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Heat a frying pan until hot then add the olive oil.
Add the king prawns and stir-fry for 2-3 minutes until they have just turned pink.
Add the garlic and chilli and stir-fry for a further minute.
Add the diced tomatoes and toss to combine.
Pour in the brandy and ignite to burn off the alcohol.
Add the cream and bring to simmering point. Reduce the heat and simmer for 1-2 minutes, until the prawns are cooked through.
Season with salt and freshly ground black pepper, to taste, and a squeeze of lemon juice.
Separate out the little gem lettuce leaves and place on the serving plates.
Spoon the prawns over the lettuce leaves and top with a pinch of paprika.
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