Prawns with Dill Sauce
Rinse prawns and cut shell with a sharp knife at the back and devein. Bring vegetable broth to a boil in a small saucepan, reduce temperature, add prawns and simmer over low heat for about 6 minutes or until prawns are cooked. For the sauce, rinse dill, shake dry and chop.
Mix sour cream in a bowl with cream, mustard and half of dill and season with salt and pepper. Rinse lemon and cut into slices. Arrange dill sauce in 6 shot glasses, sprinkle with remaining dill, add prawns with tail in the glass and garnish with a lemon slice. Serve immediately.