Cook the peas in boiling water 30 seconds. Cool in ice-cold water and drain well. Cut each snow pea, at a slight angle, widthwise in half. Cut each prawn lengthwise in half.
Combine the cream cheese, curry powder and lime juice in a small bowl. Spread one side of each pumpernickel round with some of the mixture and top with a half prawn. Set a half snow pea on each canapé as shown in the photo.
Place the canapés on a serving tray. (Can be made to this point several hours in advance; cover and store in the fridge until needed.) Just before serving, top each canapé with a small spoonful of the chutney and a few twirls of lime zest.
Note: Pumpernickel rounds are sold in tubes in the deli. If unavailable, use a cookie cutter to cut thin slices of rye bread into 1 1/2" rounds.