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Scoop the flesh from the avocados into a mixing bowl. Add 2 tbsp of lime juice and mash. Season with salt and pepper, to taste. This mix can be left in the fridge until needed; just leave an avocado stone in the mix and cover in cling film and it won’t turn brown.
Finely chop the coriander, reserving a few leaves for garnish. Toast the soda bread, then spoon the avocado mix equally over the slices. Place 3 cooked prawns on each slice. Sprinkle the chilli over the prawns, pour 1 tbsp of the remaining lime juice on top of each slice and sprinkle over the chopped coriander. Garnish with the reserved coriander, or use the micro-coriander leaves if you have them. Serve immediately, with a wedge of lime.