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.
