Courtesy of Whistler Cooks Fine Foods, Inc
Light and fresh, these canapés are perfect for summer. We love to serve them at weddings and social events.
1 long English cucumber
10 fresh tiger prawns
30 gm sambal oelek (chilli paste with no other additives)
30 ml vegetable oil
50 ml mayonnaise
5 ml lemon juice
5 gm roasted garlic
2 gm tarragon
fresh herbs to garnish
10 gm salt
Wash and slice cucumber into 20 rounds about 1 cm thick. Slightly scoop out seeds from each round, leaving base intact.
Peel and devein prawns. Heat oil in saucepan, then sauté prawns quickly, about 20-30 seconds on each side, until they have changed colour from black to pink on outside. Set aside to cool. Once cool, cut prawns in half.
Blend mayonnaise, lemon juice, garlic, tarragon and salt into aioli.
Place aioli on cucumber slices, top with prawns and garnish with fresh herbs.