Peel just the body shell from the prawns, leaving the tail and head intact. Set aside. Mix the sweet chilli sauce, 1 tbsp soy sauce, garlic and 2½ cm piece ginger in a large non-metallic bowl and add the prawns. Turn to coat in the marinade, then chill for 15 minutes.
Meanwhile, drizzle 1 tbsp 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.
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.
Cook the prawns on a barbecue or a griddle pan for 5 minutes, turning occasionally, until cooked through.
Divide the lettuce between 2 plates, top with the prawns and toasted bread. Drizzle with the dressing, scatter with the cheese and bacon.
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