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Prawn and Cucumber Rolls with Aioli

Prawn and Cucumber Rolls with Aioli

Here's a light and tasty lunch to enjoy in warmer seasons.

Prawn and Cucumber Rolls with Aioli

Serves 4

2 egg yolks

1 tbsp capers, drained and rinsed

½ cup olive oil

1 tbsp dill, finely chopped

1 tbsp lemon juice

4 sourdough bread rolls, split

4 butter lettuce leaves

1 cucumber, shredded or thinly sliced

20 large cooked prawns, peeled

Put egg yolks and capers into a small food processor and process for 30 seconds or until well combined. With processor motor running, slowly add oil in a steady steam until a thick creamy sauce forms. Add dill and lemon juice. Process until aioli is well combined. If too thick, add warm water, 1 tbsp at a time, until desired consistency. Put lettuce leaves on base of roll. Top with cucumber, prawns and aioli. Top with bread roll tops. Serve.

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One Comment on Prawn and Cucumber Rolls with Aioli

  • jeanniebliss
    October 10, 2014 7:10 am

    Love getting your magazine I must say it is a delight
    Lots of the recipes,delicious light and easy tempting sight
    also the competitions that also tempt me
    keep up my poetry writing to win for others or me
    so keep on doing what you do so well
    just decided to drop a line and you tell
    think you are swell
    Jeannie bliss

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