The perfect appetiser to serve at your party or before a spring-time barbecue. Use a potato peeler to carve elegant strips of cucumber to be wrapped around succulent prawns.
2 Lebanese cucumbers, trimmed
125g spreadable cream cheese
50g smoked salmon, roughly chopped
3 large limes, shredded rind and juice (you will need 1/2 cup)
16 medium cooked prawns, peeled, tails intact
¼ cup extra-virgin olive oil
2 tsp caster sugar
1 Using a vegetable peeler, run the length of cucumbers, forming ribbons.
2 Spoon cream cheese, smoked salmon and 2 tbsp of lime juice into a small food processor. Process until well combined and smooth. Season with salt and white pepper.
3 Place cucumber ribbons on a flat surface. Spread with smoked salmon mixture. Position a prawn on end of cucumber. Roll cucumber, enclosing prawn with tail sticking out. Place onto a serving platter.
4 Combine remaining lime juice, rind, oil, sugar, salt and white pepper in a bowl. Pour into a serving bowl. Serve prawn rolls with lime dipping sauce.