Step one:  poach the prawns.  Place prawns in a pan and cover with boiling water.  Once they turn red, this should take no more than 1 minute, immediately plunge them in cold water.  Obviously on the boat I use ocean water to conserve our fresh but if you are at home keep running them under cold water until they are cool.  Unless you have asbestos hands, they can be tricky to peel when warm so I suggest further refrigerating them for about half an hour before peeling.  Once the prawns are peeled, roughly dice them.  

In a bowl, combine the prawns, mayonnaise, lemon juice, herbs and hot sauce.  You might want to start with less mayonnaise in the beginning so that you can adjust to your desired “wetness”.  Serve immediately using bread, naan, lettuce etc or just eat directly from the spoon.