Prawns with quail’s eggs

Fairlady
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (9)

1.00 cucumber — English
6.00 bread — white, buttered
12.00 prawns — peeled,cooked
1.00 lemon juice
5.00 ml fresh dill — chopped
45.00 ml yoghurt — Bulgarian or Greek
salt and freshly ground black pepper — to taste
3.00 eggs — boiled, halved
6.00 fresh dill — sprigs
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Method:

Make ridges lengthways down skin of cucumber, using a zester or fork. Cut into 6 slices and place each on a round of bread.
Marinate prawns in lemon juice for a few minutes and place on top of cucumber.
Mix chopped dill with yoghurt and season. Coat prawns with yoghurt sauce. Place a halved quail’s egg on top.
Garnish with sprigs of dill.



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