Peel the prawns. Rinse them in a
large sieve under a cold tap, then pat
dry with kitchen paper. Lay the prawns
in a shallow dish and squeeze over
1 tbsp of the lime juice, then add
a twist of pepper. Set aside.
Chop the cucumber into small dice
and tip into a dish. Spoon over the
vinegar, scatter over the dill and a
grating of pepper, then set aside.
Halve, stone and peel the avocado,
then chop into small dice. Spoon over
the rest of the lime juice and toss
together gently with a twist of pepper.
For the sauce, mix together the
mayonnaise, fromage frais and ketchup.
Stir in the Tabasco, Worcestershire and
brandy with a twist of pepper.
To serve, put a small spoonful of the
sauce into the bottom of each cocktail
glass. Very coarsely chop most of the
watercress, leaving a few sprigs whole.
Lay the chopped watercress on top of
the sauce. Drain the cucumber well, then
spoon it over the watercress with the
avocado. Pile over the prawns, then
spoon over the rest of the sauce. Tuck
in the sprigs of watercress and serve
with a sprinkling of cayenne.