Garlicky Prawns with Crème Fraîche- spiked Cucumber
A pack of prawns in the freezer is a goldmine for entertaining. Quickly cooked with garlic, they are served here with fresh cucumber and sriracha-spiked crème fraîche to make an easy but elegant canapé for drinks.
To cook the prawns, mash the garlic with a little salt to a paste, add the olive oil and parsley and combine in a bowl with the prawns, then set aside to marinate for 30 minutes or until ready to cook.
Heat a little oil in a frying pan and fry the prawns for a few minutes on each side. Set aside to cool.
Combine the creme fraiche and sriracha and season to taste. Either slice the cucumber into thin rounds or, if you’d like to roll up the cucumber, cut in half and slice thinly (a peeler or mandolin is best here), and put onto paper towels to dry. For the rounds, spoon a small amount of creme fraiche on a piece of cucumber and put a prawn on top of each. If rolling, smear the creme fraiche lightly, add a prawn on top, ensuring that the tail is sticking out. Carefully roll up. Best served straight away.
2 Cloves garlic
2 Tbsp Olive oil, plus extra for frying
2 Tbsp Finely chopped parsley
30 Large prawns, shelled
Creme fraiche-spiked cucumber:
1/2 cup creme fraiche
1 tsp Sriracha