August 23, 2014 10:37 am
Updated: August 23, 2014 2:47 pm

Cucumber wrapped prawn tails with charred cucumber aioli


Ingredientscucumber 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


  1. Place all ingredients for the court bouillon into a pan and bring to a simmer
  2. Blanch prawns for 2 minutes in the simmering court bouillon
  3. Remove from court bouillon using a slotted spoon or spider. Chill on tray in fridge – peel once cold
  4. 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.
  5. 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.
  6. Once marinated dry the cucumber between kitchen paper or clean tea towel to remove excess moisture.
  7. 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.
  8. 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.
  9. Push aioli through a fine sieve and reserve in the fridge until required.


  • 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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