If you've been tuning into The Little Paris Kitchen on BBC Two lately, you'll know what Rachel Khoo is all about.
A fabulous, luxury pitta stuffed with king prawns in Maille® Dijonnaise and cucumber slices.
2 tbsp Maille® Dijonnaise
175g/6oz cooked and peeled king prawns
Just a squeeze of lemon juice
Wholemeal pitta bread
Cucumber slices
Spoon the Maille® Dijonnaise into a bowl and stir in the prawns with the lemon juice. Warm the pitta to soften it a little. Slit along one side to make a pocket, and fill with prawn mixture and cucumber slices.
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