1 cup (250ml) milk
INGREDIENTS
14 eggs
1 cup (250ml) milk
350g peeled cooked prawns, chopped
1½ cups mixed herbs, chopped (we used parsley, chives, and dill), plus extra leaves to serve
60g butter, diced
350g peeled cooked prawns, chopped
1 cucumber, thinly sliced into ribbons (we used a mandolin)
2 spring onions, finely sliced diagonally
1 fennel, thinly sliced (we used a mandolin)
1 cucumber, thinly sliced into ribbons (we used a mandolin)
LEMON-TAHINI DRESSING
Toasted nori sheets cut into squares
Toasted sesame seeds, to serve
LEMON-TAHINI DRESSING
Juice of 1 lemon
2tbs extra virgin olive oil
1 tbs tahini
Juice of 1 lemon
2 tbs chopped chives
1 extra lemon cut into wedges to serve
2 tsp honey
2 tbs chopped chives