Ingredients – cucumber noodle wrap
- 2 Fresco® seedless cucumbers
- 1lb medium to large prawn tails
- 1 garlic clove – thinly sliced
- 1 tsp chopped fennel tops or dill
Ingredients – court bullion
- 1.5l water
- ½ onion
- 1 celery stick
- juice from ½ lemon
- 1 sprig fresh thyme
- 4 pepper corns
- ½ tsp salt
Ingredients – charred cucumber aioli
- 200g thick Greek yogurt
- 2 egg yolks
- 200ml olive oil
- ½ tbs prepared horseradish sauce
- juice from ½ lemon
- salt and pepper to taste
- smoked paprika
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Instructions
- Place all ingredients for the court bouillon into a pan and bring to a simmer
- Blanch prawns for 2 minutes in the simmering court bouillon
- Remove from court bouillon using a slotted spoon or spider. Chill on tray in fridge – peel once cold
- Using a mandolin, cut one of the Fresco® cucumbers into fine spaghetti. Add chopped fennel tops, zest from ¼ lemon and a small pinch of salt. Marinade until required.
- Cut remaining cucumber cut length ways into approx. 1 cm thick ribbons. Place into a mixing bowl. Add the sliced garlic clove and a pinch of salt. Toss well and marinade for 1 hour.
- Once marinated dry the cucumber between kitchen paper or clean tea towel to remove excess moisture.
- Using a hot grill pan, char the cucumber ribbons in a criss-cross fashion on both sides
Place the charred cucumber into blender with egg yolks and horseradish, blend until smooth. - Slowly incorporate the olive oil in the same fashion as making mayonnaise. Add Greek yogurt and correct the seasoning with salt, pepper and lemon juice.
- Push aioli through a fine sieve and reserve in the fridge until required.
Service
- Tightly wrap cucumber noodles completely around peeled prawn tails
- Spoon aioli into a shot glass. Sprinkle with a little smoked paprika – serve on a plate with wrapped prawns
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