Mooloolaba Prawn Caeser Salad

Matt Sinclair

Ingredients:

Serves 2-4

  • 10 green King prawns
  • 1 baby cos lettuce
  • 1 slice/crust of bread, roughly torn
  • 2 rashers streaky bacon, diced
  • 2 eggs
  • Fresh coriander leaves (garnish)
  • Fresh Dill fronds (garnish)
  • Lemon

Marinade

  • 50ml Extra Virgin Olive Oil
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 1 garlic clove, grated
  • 1 tsp honey
  • Pinch of sea salt

Dressing

  • 1/3 cup honey yoghurt
  • 1 garlic clove, grated
  • Zest of 1 lemon
  • Juice of cheek of lemon
  • 4 anchovies, finely diced
  • 2 spring onions, white part only, finely sliced
  • 2 Tbsp coriander stem, finely diced
  • 2 Tbsp fresh dill, finely diced

Method:

  1. Peel and devein prawns. Make an incision on the underside from the head to the tail and flatten into a cutlet.
  2. Add all marinade ingredients into a small bowl and mix to combine. Pour over the prawns and set aside.
  3. Place the eggs in boiling water for 6 minutes, refresh in cold water, peel and set aside.
  4. Meanwhile, place the bacon into a frypan over medium heat and fry off for 1-2 minutes, adding a little oil if required. Add the pieces of bread and fry off for another 4-5 minutes until deep-golden. Season lightly and to taste with sea salt.
  5. Place all dressing ingredients into a small bowl and mix well to combine, adjust seasoning to taste.
  6. Place a griddle pan or BBQ on high. When smoking, place the prawns back-side down and cook for approximately 2 minutes. When a nice char has developed, flip for 3 seconds to finish.
  7. To assemble, place a generous amount of dressing down onto a platter. Follow with intermittent layers of cos lettuce leaves and prawns. Place the eggs on the top and season with a touch of salt. Garnish with extra coriander leaves and dill fronds. Sprinkle the bacon and croutons over the top, finish with a drizzle of oil and a squeeze of fresh lemon. Serve immediately.

Our friends at Wine Selectors suggest pairing this dish with a Pinot Grigio.

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