Prawns & Avocado Open Sandwich

Prawns and avocado is a match made in heaven as they simply taste great together.  We are fortunate to have ready access to these two quality locally grown produces in Western Australia.  An open sandwich featuring both is a special treat, turning an ordinary lunch with sliced bread into something quite 'posh'.  If you use freshly cooked prawns from the shops, your meal will be ready in minutes.  The avocado just needs to be peeled and scooped out.  Dress it up with your favourite mayonnaise and for me, it is the Japanese Kewpie.  Toss in some dill and chopped chives for good measure.  Dig in with a knife and fork. 

Serves 2

INGREDIENTS

• 16 freshly cooked medium size prawns
• 1 avocado
• 4 slices of your favourite bread
• butter for spreading over bread
• 2-3 tablespoons mayonnaise, to taste
• 1 teaspoon lemon juice
• a handful of butter lettuce leaves
• 1 tablespoon chopped dill, plus extra for garnishing
• 1 tablespoon chopped chives, plus extra for garnishing
• sea salt
• freshly ground black pepper

METHOD

1. Shell and devein prawns.  Slice each prawn into a few sections.  Leave 4 whole prawns for garnishing.
2. Slice the avocado in half lengthwise and remove the pit.  Scoop out the flesh and place in a bowl.  Mash the avocado with a fork or cut roughly into small cubes.  
3. Add cut prawns into the bowl together with mayonnaise, lemon juice, dill and chives.  Season with salt and pepper to taste.  Mix to combine all ingredients.
4. Lightly toast and butter 4 pieces of sliced bread.  Line each with a few lettuce leaves.
5. Divide the prawns and avocado mixture into 4 equal portions and pile a portion of it onto each piece of bread.  Flatten the pile with the back of a spoon.
6. Garnish with extra dill and chives, and the whole prawns.