Chilled cucumber & prawn skewers
- Sarah Cook
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Serves 10
Easy
Prep: 25 mins
plus marinating. No cook
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Thread crunchy cucumber and juicy prawns onto skewers to make elegant canapés - perfect for an al fresco dinner party
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
20 peeled and cooked king prawns
(about 200g)
-
zest and juice 0.5 lemon
-
½ tsp poppy seeds
-
1 tsp rapeseed oil
-
1 cucumber
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Nutrition: per serving
-
kcal20
-
fat1g
low
-
saturates0g
-
carbs1g
-
sugars0g
-
fibre0g
-
protein3g
-
salt0.8g
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Method
-
step 1
Mix the prawns, lemon zest and juice, poppy seeds and oil in a bowl, and leave to marinate for 10-20 mins while you prepare the cucumber.
-
step 2
Peel 20 strips from the cucumber, running the peeler down the full length. Stop and turn the cucumber when the peelings get a bit too seedy.
-
step 3
Thread each cucumber strip onto a small wooden skewer, bending back and forth to create ruffles. Add a prawn to each and put in the fridge to chill until the party.
Recipe from Good Food magazine, July 2015
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