Prawn and Cucumber Rolls with Aioli

By Dixie Elliott

Prawn and Cucumber Rolls with Aioli
Here's a light and tasty lunch to enjoy in warmer seasons.

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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