Mooloolaba Prawn Caeser Salad
Matt SinclairIngredients:
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:
- Peel and devein prawns. Make an incision on the underside from the head to the tail and flatten into a cutlet.
- Add all marinade ingredients into a small bowl and mix to combine. Pour over the prawns and set aside.
- Place the eggs in boiling water for 6 minutes, refresh in cold water, peel and set aside.
- 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.
- Place all dressing ingredients into a small bowl and mix well to combine, adjust seasoning to taste.
- 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.
- 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.
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...