Garlic Chili Prawn Sandwich with Avocado Cream

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As December comes charging ahead, there are things to be considered. I may try to ignore them but someone (or an email) will always remind me. Do we get a big tree this year, or make do with something on the bookshelf? (What will mother say?) The butcher dutifully prompted an on-time order of turkey, gammon or should I fancy, a leg of lamb, to avoid disappointment. Then there are presents. And that boozy cake everyone seems to endear themselves towards this time of the year.

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But really, I just want to make a sandwich, with avocado, prawns and chilies - nothing to shout "December!" except for some red and green. Or cook a regular, deceptively boring chicken. And keep my dainty glass ornaments where they are now - in their boxes. Get a wooden tree from my favorite Japanese shop. Mother wouldn't mind, she'll probably cook the chicken herself, and then some.

We shall see where the rest of the month brings us. After all, the most important thing is to follow our hearts.

Garlic Chili Prawn Sandwich with Avocado Cream

Recipe adapted from Donna Hay's Magazine Issue 65
Yields 4 open face 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

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.)

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. Add on some pea shoots, lay over 3 prawns on each sandwich, and top with alfalfa sprouts to serve.