450g Royal Greenland extra large, luxury prawns
4 Slices good quality seeded bread
1 bunch radishes
½ Red chili (very finely diced, seeds removed)
1 Head baby gem lettuce
1 tbsp good quality tomato ketchup
A few drops of Worcestershire sauce
A few sprigs of dill
Salt and pepper
Defrost the prawns and drain them properly.
Peel and chop the avocado and blend with the chopped chili and lemon juice to make the puree.
Mix the yoghurt with ketchup, Worcestershire sauce and some lemon juice to make the cocktail sauce. Season well with salt and pepper.
Remove leaves from the lettuce, wash well, dry and set aside. Slice radishes thinly.
Toast the bread lightly and spread on the avocado puree. Top with lettuce and sliced radish.
Mix the prawns through the cocktail sauce and add this to the bread.
Garnish with some sprigs of dill.