This is for 4 open sandwiches - 2 tablespoons olive oil - 12 large prawns, peeled and deveined - 1 clove garlic, sliced thinly - 2 teaspoons red chili flakes - 2 ciabatta rolls, halved and toasted - salted butter for spreading - 2 small portions pea shoots, to serve - some alfalfa sprouts, to serve - 2 avocados, chopped - Juice of 1 lime - sea salt and freshly ground pepper to taste Directions: 1) To make the avocado cream, place the avocado, lime juice, some salt and pepper into a food processor and process until smooth. Set aside. (Unused portions can be refrigerated.) 2) Heat oil in a large pan over high heat. Add prawns and cook for about 3 minutes. Add the garlic and chili flakes and cook for 30-60 seconds or until prawns are cooked through. Spread warm rolls with some butter, top with avocado cream. 3) Add on some pea shoots, lay over 3 prawns on each sandwich, and top with alfalfa sprouts to serve.