PRAWN CAESAR SALAD
MATT SINCLAIR’S TWIST ON A CAESAR SALAD IS THE PERFECT FRESH DISH FOR EFFORTLESS ENTERTAINING.
This prawn twist on a classic chicken Caesar salad is packed with fresh flavours for everyday entertaining, paired perfectly with Better by Half Pinot Grigio.
- 10 king prawns butterflied
- 1 baby cos lettuce
- 1 slice/crust of bread (or panko)
- 2 rashers diced streaky bacon
- 2 eggs
- 50ml EVOO
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 chilli powder
- 1 garlic clove, minced
- 1 tsp honey
- Large pinch salt
- 1/3 cup honey yoghurt
- 1 clove garlic, minced
- Zest of 1 lemon
- 4 anchovies finely diced
- 2 spring onion, white part, finely sliced
- 2 tbsp coriander stem diced
- 2 tbsp dill, diced
- To prepare prawns, peel and de-vein. Make an incision on the underside from head to tail and flatten out into a cutlet.
- Add all marinade ingredients into a small bowl and mix to combine. Pour over prawns and set aside.
- Place eggs in boiling water for 6 minutes. Refresh in cold water, peel to serve.
- Meanwhile, fry off bacon for 1-2 minutes, add a little oil if required. Follow with chopped croutons and fry for another 4-5 minutes until deep golden. Season lightly with salt.
- Place griddle pan or bbq on high, when smoking, place prawns back side down for approx 2 minutes. Develop a nice char, flip for 3 seconds to finish.
- To plate, put a generous amount of dressing down. Follow with intermittent layers of prawns and cos lettuce.
- Place egg on and season with a touch of salt. Garnish with more coriander and dill. Sprinkle croutons and bacon over the top, finish with a drizzle of oil and squeeze of lemon. Serve immediately.