Cucumber Prawn Appetisers
You won’t be able to stop at just one of these easy bites! Juicy pan-seared prawns sit on top of cool cucumber slices with a dollop of herby cream cheese.
What do I need?
- 16 raw prawns, peeled and deveined
- 1½ tsp olive oil
- ½ tsp finely grated lemon zest
- ½ tsp dried rosemary, crushed between your fingers
- ¼ tsp garlic powder
- ¼ tsp sea salt
- 90 g cream cheese, at room temperature
- ¾ tsp finely chopped fresh dill
- ¾ tsp finely chopped fresh chives
- 16 slices Lebanese cucumber, 1 cm thick, skin left on
How do I make it?
- Start by patting the prawns completely dry with paper towel. This is crucial for getting that lovely golden sear. In a medium bowl, toss the prawns with olive oil, lemon zest, crushed rosemary, garlic powder and salt until they’re beautifully coated.
- Heat a large non-stick or enamelled cast-iron frying pan over medium-high heat. Add the prawns and cook for 1 minute without moving them. Flip and cook for another minute until they’re just cooked through and that perfect coral pink. Transfer to a plate to cool whilst you prepare the herby cream cheese.
- Place the room temperature cream cheese in a bowl and, using a hand mixer, beat until light and fluffy. This takes about two to three minutes, starting on low speed to avoid splattering yourself with cream cheese. Gently fold through the chopped dill and chives.
- To assemble, spread about one teaspoon of the herby cream cheese mixture onto each cucumber slice. Top each with a prawn.
- Serve straight away while the prawns are warm and the cucumber is crisp and cool.
