Name: Char-grilled prawns with creamy cucumber and dill salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 3 Lebanese cucumbers; 3 spring onions, thinly sliced; 40.00 ml chopped dill; 117.50 gm lite sour cream; 1 garlic clove, crushed; 42.00 gm fresh lemon juice; 24-30 australian raw king prawns, peeled and deveined, tails intact; 36.40 gm pure olive oil; Dill sprigs, to garnish

Char-grilled prawns with creamy cucumber and dill salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Elevate your dinner party with this stylish and flavorful prawn salad, perfect for sunny days.

Ingredients:

3 Lebanese cucumbers
3 spring onions, thinly sliced
40.00 ml chopped dill
117.50 gm lite sour cream
42.00 gm fresh lemon juice
24-30 australian raw king prawns, peeled and deveined, tails intact
36.40 gm pure olive oil
Dill sprigs, to garnish

Instructions:

Cut cucumbers in half lengthwise, remove seeds, and thinly slice. Transfer to a bowl and sprinkle with salt. Chill in the fridge for 1 hour. Drain excess liquid from cucumbers, gently squeeze, and pat dry with paper towels.
In a large bowl, toss together cucumbers, onions, and dill. In a separate bowl, whisk together sour cream, garlic, and lemon juice, then gently mix into the salad.
Preheat a barbecue grill plate or chargrill to medium-high heat. Drizzle prawns with olive oil and grill for approximately 2 minutes on each side, until they are golden brown and fully cooked.
Create an elegant display of cucumber salad on plates. Garnish with fresh dill and shrimp.

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