Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 24 small raw prawns, peeled and deveined
- 1tablespoons fresh root ginger, finely chopped
- 1 small fresh hot red chilli, finely chopped
- 1 clove garlic, chopped
- 1 avocado, ripe
- 1 cucumber, thinly sliced
- 2-3 sprigs fresh mint, leaves picked and roughly torn
- 1tablespoons dill, finely chopped
- 1tablespoons capers, chopped, rinsed, and drained
- 1/2 small red onion, finely chopped
- 1 cup soured cream
- 1 lime, juice only
- 8 slices wholegrain bread, thick slices
- 4 handfuls watercress
Method
Step 1 of 3
Heat the oil in a frying pan over a medium-high heat, and pan-fry the prawns, ginger, and chilli for 3-5 minutes until the prawns turn completely pink and opaque. Add the garlic, and stir through for 30 seconds or so. Set aside to cool, then roughly chop.
Step 2 of 3
Halve, stone, and peel the avocado. Dice the flesh, and put in a bowl. Add the cucumber, mint, dill, capers, onion, soured cream, and lime juice. Tip in the chopped prawns, and gently stir through, being careful not to mash the avocado.
Step 3 of 3
Spread the mixture evenly over 4 slices of the bread. Arrange the watercress on top so that it will come out over the sides of the sandwich. Cover with the other slices of bread to make 4 sandwiches, and serve.
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