First things first, cook your prawns. Heat up a tablespoon of oil in a wide pan on a medium-high heat. When the pan's hot, add half of your curry powder and cook for a few seconds. Next, you're going to want to add your prawns to the pan with some salt and pepper and fry for a couple of minutes; when the prawns have changed colour and cooked through, take them off the heat.

Now it’s time to get started on the mayo. Place your egg yolks in a large bowl and whisk them to combine. Add the mustard and continue to whisk before very slowly drizzling in the oil. It will take about 3 minutes of continuous whisking and drizzling before you get a nice thick silky consistency.

Add the rest of your curry powder to your mayonnaise along with with a pinch of salt and pepper. Whisk in the juice of a lime and your mango chutney. Add more or less of these flavourings to your taste. Finally, mix in the sultanas and add your prawns.

It’s nearly time to assemble, so get your bread in the toaster and chop up your celery into thin (but not too thin) chunks. Spoon your prawn mixture on to the toast, sprinkle the celery chunks plus some of the leaves over the top, add an extra crack of black pepper, then the pièce de résistance: a handful of crushed prawn crackers.

Feel free to add an extra squeeze of lime. Bone app the teeth.