These super easy prawn cucumber bites are pleasantly spicy, crunchy, fresh and so flavourful. Served with a creamy avocado dip, they are simply fantastic for brunch, or served as low-carb, gluten-free finger food. If you ain’t on low-carb, you can then use tortilla scoops in the place of cucumber.
|Green Goodness Cream|
- Rinse the prawns under the running water. Drain. Place them in a large plate and pat dry with paper towels. Add in smoked paprika, lemon zest, minced garlic and olive oil. Season with salt and pepper. Toss to coat.
- Heat a large heavy pan on high heat. Cook prawns for 2 minutes each side or until cooked through. Transfer to a plate. Set aside for 5 minutes to cool.
- Meanwhile, place cream cheese, avocado, flat parsley and lemon juice in a small food processor. Season with salt and pepper. Process until smooth, scraping down sides occasionally.
Trim and discard ends of cucumbers. Peel the cucumber, either completely removing the skin or in stripes using a vegetable peeler. Or leave the skin on – completely up to you. Cut into 1cm-thick rounds.
- Place cucumber rounds on a serving plate. Dollop 2 teaspoons of green goodness cream onto each cucumber round. Top each with 1 prawn. Serve sprinkled with chopped parsley and chilli ring.