Cucumber

Impress friends at your race-day picnic with this modern take on the classic cucumber sandwich.

Cucumber Sandwiches Recipe

Ingredients

2 cucumbers (Green Leaf Produce, Stalls 39-42, H Shed)
1 garlic clove, crushed (Green Leaf Produce, Stalls 39-42, H Shed)
4 tbsp chopped coriander (Green Leaf Produce, Stalls 39-42, H Shed)
1 tsp soy sauce (Garden Organics, Stall 71-76, I Shed)
1 tbsp lemon juice (Garden Organics, Stall 71-76, I Shed)
1 tbsp lime juice (Garden Organics, Stall 71-76, I Shed)
1 tsp sugar (Nut Trek, Shop 55-56, Dairy Hall)
pinch black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
1 cup peeled and cooked prawns (Seafood and Oyster Spot, Shop 28-29, Meat Hall)
¼ chilli, finely chopped (Garden Organics, Stall 71-76, I Shed)

Method

Halve and quarter two cucumbers and discard the seeds.

In a bowl, combine the garlic, chopped coriander, soy sauce, lemon juice, lime juice sugar and a pinch of black pepper. Stir until sugar has dissolved.

Mix in the prawns.

Carefully spoon the filling into the cucumber ‘boats’. Serve on a dish lined with lettuce and garnish with the chillies.

Chill before serving.