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Spicy Coconut Prawn

  • 2 baby cos lettuces, outer leaves discarded, roughly torn
  • 500g cooked prawns, peeled, de-veined, tails intact
  • 4 rashers rindless bacon, cooked, chopped
  • 2 cups toasted croutons
  • 1/4 cup grated parmesan, plus extra to serve
  • 1/2 cup (125ml) good-quality seafood cocktail sauce
  • 2 tbs lemon juice
  • 3 tbs (1/4 cup) creme fraiche
  • 2 hard-boiled eggs, peeled, coarsely grated

(Preparation time: 30 mins; Cook time: 15 – 20 mins; Related product: Jumbo Prawn)

Step 1: Place the lettuce in a bowl with the prawns, bacon, croutons and parmesan.
Step 2: Mix the seafood sauce with the lemon juice, creme fraiche and 2 tablespoons of warm water, then season with salt and pepper.
Step 3: Add half the dressing to the salad and toss to combine.
Step 4: Pile salad into serving bowls, drizzle with the remaining dressing and garnish with egg and extra parmesan.

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