Spicy Tiger Prawn Caesar Salad Recipe


  • Florette Sweet Crispy Leaves
  • 400g Tiger Prawns
  • Sweet Chilli Sauce
  • Shoyu Soy Sauce
  • Garlic Cloves (crushed)
  • Fresh Ginger (grated)
  • Olive Oil
  • Rye Bread
  • Smoked Streaky Bacon
  • Caesar Dressing
  • Parmesan (finely grated)


  1. 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.
  2. 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.
  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 2 plates, top with the prawns and toasted bread. Drizzle with the dressing, scatter with the cheese and bacon.