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Garlic Prawn, Cucumber and Dill Salad

Prawns are very versatile and are one of the most popular seafood's. This recipe is a fresh salad option that takes it's origins from garlic prawns.

Garlic Prawn, Cucumber and Dill Salad – Recipe
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Brioche

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

Prawns

  • U6 Green king prawns 30.0 x
  • Unsalted butter, softened 150.0 g

Cucumber and Dill Salad

To Serve

  • Lemon, juice 20.0 ml

Preparation

  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. Combine HELLMANN'S Real Aioli and lemon 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.