For the blini, place the flour, egg and cream in a food processor and blitz until smooth.
Place the butter in a pan and place over heat until nutty brown. Add to the mixture and season with salt and pepper. Add the chopped sundried tomatoes.
Add a trickle of oil to a non-stick frying pan. Once hot, place a tablespoon of the mixture into the pan and leave to cook for 3-4 minutes. Once golden, turn over and cook for a further 1-2 minutes. Remove from the pan and leave to cool.
For the citrus dressing, place the citrus juices in a pan with the garlic clove, sliced shallot, thyme and sugar. Place on the heat and reduce by half the amount.
Place the mustard into a medium sized bowl and whisk in the reduced citrus juices. Continue whisking in the vegetable oil and season with salt and pepper.
Squeeze any excess water from the prawns and place in a medium sized bowl. Add the smoked paprika, chopped coriander and creme fraiche and bind together.
Place the blini in the centre of the plate with th prawn mix on top. Garnish around with the citrus dressing and rocket or mixed cress.