Prawn-and-cucumber filling

Prawn-and-cucumber filling

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  • 2 to 3
  • Easy
  • Carb Conscious Pescatarian
  • 15 minutes


  • About 200g cooked, peeled prawns, defrosted and drained
  • 30-45 ml thick sour cream
  • 15 ml thick mayonnaise
  • 20-45 ml snipped chives
  • 2 crisp gherkins, finely chopped
  • Flaky salt and ground black pepper, to taste

Cooking Instructions

Roughly chop the prawns and mix with the sour cream, mayonnaise, chives and cucumber.
Season to taste.
This is great stuffed into toasted pitta pockets.

TASTE Recipe by: TASTE
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