Ingredients
Brioche
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Bread, brioche 120 g
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Parsley, chopped 20 g
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Garlic puree 50 g
Prawns
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Unsalted butter, softened 150 g
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U6 Green king prawns 30 x
Cucumber and Dill Salad
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Lebanese cucumbers 1 kg
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Dill Picked 100 g
To Serve
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Lemon, juice 20 ml
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. Combine HELLMANN'S Real Aioli and lemon 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.
