The addition of these grilled chilli prawns to this classic Caesar salad dish will make your party swing with zing.
Ingredients
- 800g large, whole, unpeeled, raw prawns (see tip, below)
- 3 tbsp sweet chilli sauce
- 2 tbsp shoyu soy sauce (Japanese soy sauce)
- 2 garlic cloves, crushed
- 5cm piece fresh ginger, grated
- 2 tbsp olive oil
- 4 slices rye bread
- 100g smoked streaky bacon, chopped
- 1 head of romaine lettuce, leaves separated
- 6 tbsp Caesar dressing (see recipe)
- 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.
Nutritional info
Per serving: 421kcals, 24.4g fat (5.6g saturated), 28.7g protein, 19.3g carbs, 8g sugar, 3.5g salt
Chef's tip
Peeling prawns at the table can be time-consuming when you want to eat, so you can use 500g large, peeled raw prawns with their tail-shells on instead. Barbecue or griddle the same way until cooked.