Prawn and Cucumber Rolls with Aioli
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.
One Comment on Prawn and Cucumber Rolls with Aioli
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Jeannie bliss