12 Prawns; cleaned, shelled and deveined
Salt to taste
4 tb Double cream; (60 ml)
2 bn Parsley; chopped fine
1 tb Finely chopped spring onion; (15 g)
2 ts White pepper; (10 g)
4 Cucumbers; (500 g)
12 Cherries

Boil the prawns with salt to taste till done. When cold, chop them fine. Fold in the double cream, chopped parsley and spring onion. Mix well and keep in the freezer for about five minutes. Peel and cut the cucumbers into five cm. long cylindrical pieces. Scoop out the center by removing the seeds and pulp. Put a little of the prepared prawn filling into cucumber pieces. Top with a cherry. Serve cold on a bed of lettuce leaves.