Classic Caesar Salad with BBQ Chilli Prawns
Ingredients
Method
1. Peel just the body shell from the prawns, leaving the tail and head intact. Set aside. Mix the sweet chilli sauce, soy sauce, garlic and ginger in a large non-metallic bowl and add the prawns. Turn to coat in the marinade, then chill for 15 minutes.
2. Meanwhile, drizzle the oil over the bread, scatter with sea salt and toast on a barbecue or a griddle pan until golden on both sides. Cool, then cut into long, thin bread sticks.
3. Heat a dry frying pan until hot. Dry-fry the bacon for 5 minutes, until crispy. Set aside on a plate to cool, then break up.
4. Cook the prawns on a barbecue or a griddle pan for 5 minutes, turning occasionally, until cooked through.
5. Divide the lettuce between 4 plates, top with the prawns and toasted bread. Drizzle with the dressing, scatter with the cheese and bacon.
- 800g large, whole, unpeeled, raw prawns
- 3 tbsp sweet chilli sauce
- 2 tbsp shoyu soy sauce
- 2 garlic cloves, crushed
- 5cm piece fresh ginger, grated
- 2 tbsp olive oil
- 4 slices rye bread
- 100g smoked bacon, chopped
- 1 head of romaine lettuce, leaves separated
- 6 tbsp Caesar dressing
- 25g Parmesan, finely grated
Method
1. Peel just the body shell from the prawns, leaving the tail and head intact. Set aside. Mix the sweet chilli sauce, soy sauce, garlic and ginger in a large non-metallic bowl and add the prawns. Turn to coat in the marinade, then chill for 15 minutes.
2. Meanwhile, drizzle the oil over the bread, scatter with sea salt and toast on a barbecue or a griddle pan until golden on both sides. Cool, then cut into long, thin bread sticks.
3. Heat a dry frying pan until hot. Dry-fry the bacon for 5 minutes, until crispy. Set aside on a plate to cool, then break up.
4. Cook the prawns on a barbecue or a griddle pan for 5 minutes, turning occasionally, until cooked through.
5. Divide the lettuce between 4 plates, top with the prawns and toasted bread. Drizzle with the dressing, scatter with the cheese and bacon.
