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.