Mix the prawns with a bit of olive oil and the Gewürzhaus Caribbean Fish & Scampi mix, set aside.
Bring some water to the boil over a medium heat and cook the eggs until they are hard boiled (about 8–10 minutes). Transfer them to an ice bath.
Finely slice the lettuce and the cherry tomatoes in half, then quarters. Set aside.
Peel the egg, then coarsely grate it into a bowl. Add the sour cream, dill, finely chopped chives, lemon juice, salt and pepper and mix well.
Cook the prawns for 2–3 minutes until they are just done. If the prawns are big, they may take 1–2 minutes longer. While the prawns cook, toast the bread and place it on a platter, ready to assemble.
When the prawns are done, turn the heat off, add the cherry tomatoes and toss for a few seconds. Assemble the dish by spreading some egg mixture on the toast, top with some lettuce, then the prawns and cherry tomatoes. Add some chives to garnish. Finish with a generous squeeze of fresh lemon juice. It will make all the difference!
