1kg medium cooked prawns, thawed
1 medium avocado, finely diced
2 green onions, finely chopped
4 iceberg lettuce leaves, finely chopped
1/3 cup plain Greek-style yoghurt
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
2 teaspoons sweet chilli sauce
Small dill sprigs, to serve
1. Cut 12 prawns in half lengthways. Chop remaining prawns. Place chopped prawns, avocado, onion and half the lettuce in a bowl.
2. Combine yoghurt, lemon rind, lemon juice and sweet chilli sauce in a jug. Add to prawn mixture. Season with salt and pepper. Toss to combine.
3. Arrange remaining lettuce onto 24 serving spoons. Top with prawn mixture. Arrange 1 prawn half on each spoon. Serve garnished with dill.