Remove the heads, feelers and feet from the prawns, butterfly them and remove the black vein running down their backs but keep the shells on.

Heat the butter in a saucepan and sauté the onions and garlic until translucent.

Add the rice and stir together, season with salt and pepper, and add the stock. Bring the stock to the boil. Once it starts to boil, turn the heat right down and simmer until almost tender.

Stir in the prawns and cook until pink.

Add the peas and heat through. Remove from the stove. Stir together the cream, parmesan, and egg yolk with half the dill. Stir into the rice.

Spoon into bowls and garnish with the remaining dill.