Easy and stylish these Prawn and Cucumber Rolls with Aioli are great to serve for a light lunch. Split the bread rolls and top with shredded cucumber, prawns and aioli. The creamy aioli is made using caper and dill.
Prawn and Cucumber Rolls with Aioli Recipe
Serves 4
Ingredients:
4 sourdough bread rolls, split
4 butter lettuce leaves
1 cucumber, shredded or thinly sliced
20 large cooked prawns, peeled
Aioli
2 egg yolks
1 tbsp capers, drained and rinsed
½ cup olive oil
1 tbsp dill, finely chopped
1 tbsp lemon juice
Method:
To make Aioli, 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.
