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Marinated Prawns With Dill Dippers

Prep 15 mins + marinating / Cook 10 mins / Serves 8

2 cups self-raising flour

45 g butter, chilled, chopped

2 tbsps chopped dill, plus extra to serve

1 cup milk

1 egg, lightly beaten

MARINATED PRAWNS

500 g cooked, peeled, prawns,roughly chopped

1 small red onion, finely chopped

1 Japanese cucumber, seeded,finely chopped

¼ cup olive oil

¼ cup chopped parsley

1 lemon, juice

1. Preheat oven to hot 200 C. Lightly grease and line three oven trays

2. Sift flour into bowl. Rub butter in lightly with fingers. Stir dill through.

3. Make a well in centre of flour mixture. Pour in milk all at once. Using butter knife mix quickly to a soft, sticky dough. Do not over-mix. Turn onto a lightly floured surface. Cut into three even pieces. Working with one piece at a time, roll out thinly between two sheets of baking paper. Fold into thirds. Roll out again as thinly as possible.

4. Transfer to tray. Repeat with remaining dough. Brush with egg. Bake 10 to 15 mins until golden and crunchy. Set aside to cool.

5. MARINATED PRAWNS. In a bowl, combine all ingredients. Season and set aside. Serve with dill dippers.

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