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


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

Cucumber and Dill Salad

To Serve

  • Lemon, juice 20.0 ml
  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.