• Bread, brioche 120.0 g
  • Parsley fresh, chopped 20.0 g
  • Garlic puree 50.0 g


  • Green king prawns 30.0 x
  • Butter, unsalted softened 150.0 g

Cucumber and Dill Salad:

To Serve:

  1. Brioche:

    • Place brioche crumbs, parsley and garlic puree in a Robo Coupe and blend until crumbed.
  2. Prawns:

    • Halve prawns length ways, wash and devein. Drizzle with butter and grill prawns until hot and cooked through. Remove from heat. Top with the brioche crumb mix and place under a salamander until lightly golden.
  3. Cucumber and Dill Salad:

    • Ribbon cucumbers and slice diagonally.
    • Toss cucumbers and dill together in a bowl. Mix Knorr Lime Seasoning with water. Combine Hellmann's Real Mayonnaise and lime juice together, mix well.
    • Refrigerate until service.
  4. To Serve:

    • To serve, place prawns in a bowl with cucumber and dill salad and lemon aioli.