Defrost the prawns. Boil eggs hard. Quench, peel and cool.
Peel and finely chop the garlic. Mix with mayonnaise, yoghurt and mustard. Season garlic cream with salt, pepper and sugar.
Slap lime juice and oil on it. Season with salt, pepper and 1 pinch of sugar. Rinse prawns, dab dry and mix with the marinade. Leave to stand for a while.
Cut the eggs into slices. Wash salad and chives. Peel and thinly slice the cucumber and cut the chives into small rolls.
Cut the bread roll open and spread with garlic cream. Cover lower halves with lettuce, prawns, cucumber and egg. Sprinkle with chives and place the upper halves of the roll on top.