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.
Cafe/Takeaway
Casual Dining
Australian
Ingredients per serve
Garlic Prawn, Cucumber and Dill Salad
−
+
€0.0
Brioche
Bread, brioche
/g
120.0 g
0%
Parsley, chopped
/g
20.0 g
0%
Garlic puree
/g
50.0 g
0%
Prawns
Unsalted butter, softened
/g
150.0 g
0%
U6 Green king prawns
/x
30.0 x
0%
Cucumber and Dill Salad
Lebanese cucumbers
/kg
1.0 kg
0%
HELLMANN'S Real Aioli 2.35 kg
/g
150.0 g
0%
Dill Picked
/g
100.0 g
0%
To Serve
Lemon, juice
/ml
20.0 ml
0%
/
Brioche
-
Bread, brioche 120.0 g
-
Parsley, chopped 20.0 g
-
Garlic puree 50.0 g
Prawns
-
Unsalted butter, softened 150.0 g
-
U6 Green king prawns 30.0 x
Cucumber and Dill Salad
-
Lebanese cucumbers 1.0 kg
-
Dill Picked 100.0 g
To Serve
-
Lemon, juice 20.0 ml
Preparation
-
Brioche
- Place brioche crumbs, parsley and garlic puree in a Robo Coupe and blend until crumbed.
-
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.
-
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.
-
To Serve
- To serve, place prawns in a bowl with cucumber and dill salad and lemon aioli.
