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.

AUTHOR: MATT SINCLAIR

DIFFICULTY: MEDIUM

INGREDIENTS

  • 10 king prawns butterflied 
  • 1 baby cos lettuce 
  • 1 slice/crust of bread (or panko) 
  • 2 rashers diced streaky bacon 
  • 2 eggs 

Marinade: 
  • 50ml EVOO 
  • 1 tsp ground turmeric 
  • 1 tsp ground coriander 
  • 1/2 chilli powder 
  • 1 garlic clove, minced 
  • 1 tsp honey 
  • Large pinch salt 

Dressing: 
  • 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

EQUIPMENT

METHOD

  1. To prepare prawns, peel and de-vein. Make an incision on the underside from head to tail and flatten out into a cutlet. 
  2. Add all marinade ingredients into a small bowl and mix to combine. Pour over prawns and set aside. 
  3. Place eggs in boiling water for 6 minutes. Refresh in cold water, peel to serve. 
  4. 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. 
  5. 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. 
  6. To plate, put a generous amount of dressing down. Follow with intermittent layers of prawns and cos lettuce. 
  7. 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.

WINE MATCH

BETTER BY HALF

Pinot Grigio