Split the vanilla pod in half and scrape the seeds out and pop into a pan with the milk.
Heat the milk up, take off the heat and then leave to infuse for at least half an hour, remove the pod and leave to cool
Zest half the lime
Mix the vanilla milk, creme fraiche, chopped dill, paprika and zest (reserving a pinch of each for decoration), salt and pepper to taste and a squeeze of lime juice and stir into the prawns.
Serve in a bowl, decorated with the lime and paprika and a sprig of dill.
