Create a classic easy finger food by making these cucumber canapes with prawns! these fancy appetisers are easy to prepare with a refreshing tzatziki filling, flavourful prawns and vibrant herb topping. Serve these for a party and your guests will be asking you for the recipe.Create a classic easy finger food by making these cucumber canapes with prawns! these fancy appetisers are easy to prepare with a refreshing tzatziki filling, flavourful prawns and vibrant herb topping. Serve these for a party and your guests will be asking you for the recipe.
Variety of extra herbs for toppingsI used dill, mint and chives
Instructions
If using pre cooked prawns go straight to step 3. Before making this cold appetizer recipe you will need to cook and chill the raw prawns. Place a pan on a medium heat and add half a tablespoon of oil. When the oil is hot place the prawns in the pan. Season with salt and pepper and cook the prawns for 1 minute on each side until bright pink.
Remove from the pan and leave to cool. When completely cool chill in the fridge for at least 20 minutes
Use a vegetable peeler to roughly peel the cucumbers. This doesn't have to be perfect, a few strips of green skin left behind can add a nice effect to the finished prawns starter
Slice off and discard either end of the cucumbers then cut up into inch thick pieces. Each piece will become a cucumber canape cup.
Use a melon baller to hollow out the seeds from the centre of each cucumber cup. You may also need to use a knife if you can't get deep enough with the melon baller. Be careful not to go all the way through to the other side.
In a small bowl mix together the yogurt, lemon juice, garlic granules and finely chopped mint leaves to make a tzatziki filling. Season with salt pepper and mix in well. Taste and adjust as necessary.
Transfer the tzatziki filling to a piping bag. Line up the cucumber cups and carefully fill each cup with the tzatziki. Don't fill all the way to the top, but leave a small gap, as the level of the filling will rise when the prawns and herbs are added
Place a chilled prawn over the lip of each cup with the head end in the filling and the tail end hanging outside of the cup
Top with herbs and then serve
Video
Notes
RECIPE TIP:
These gourmet appetizers can be made a few hours ahead of time and stored in the fridge until needed. To ensure they keep at their best, leave off the herb toppings and add these just before serving. In addition, place kitchen paper under the finished prawn appetizers before placing in the fridge. The cut cucumber will release water as the canapes chill and the kitchen paper will prevent the cold hors d'oeuvres from becoming soggy.