Garlic Prawn, Cucumber and Dill Salad
Prawns are very versatile and are one of the most popular seafoods. This recipe is a fresh salad option that takes its origins from garlic prawns.
Seafood
Ingredients
Brioche:
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Bread, brioche 120.0 g
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Parsley fresh, chopped 20.0 g
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Garlic puree 50.0 g
Prawns:
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Green king prawns 30.0 x
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Butter, unsalted softened 150.0 g
Cucumber and Dill Salad:
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Lebanese cucumbers 1.0 kg
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Dill picked 100.0 g
To Serve:
Preparation
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Brioche:
- Place brioche crumbs, parsley and garlic puree in a Robo Coupe and blend until crumbed.
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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.
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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.
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To Serve:
- To serve, place prawns in a bowl with cucumber and dill salad and lemon aioli.
