| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Caribbean | Caribbean, Light | 1 | Servings |
INGREDIENTS
| 8 | Tiger prawns, peeled | |
| 1/2 | t | Caribbean light fish mix |
| spice | ||
| 8 | Streaky smoked bacon, thinly | |
| sliced | ||
| 2 | Handfuls lettuce, mixed of | |
| your | ||
| choice curly oak | ||
| leave rocket | ||
| little gem | ||
| radicchio | ||
| 1 | White wine vinegar | |
| 50 | g | Butter |
| 1 | T | Salt and pepper, freshly |
| ground | ||
| 1 | T | Coriander, chopped |
| 4 | Pepper tuiles, see recipe |
INSTRUCTIONS
Wash and dry the prawns. Season with the Caribbean light fish mix spice and let it marinate in the fridge for 20 minutes. Wrap in the bacon and secure with a wooden stick. In the meantime pick, wash and dry the lettuce. Mix half the chilli oil with the balsamic vinegar and the remaining oil with the vinegar. Season with salt and pepper. Heat a little butter and oil and fry the gambas very quickly till the bacon is well coloured. Add the gambas just cooked. Toss the lettuces in the dressing and arrange on a plate. Top with the hot gambas and sprinkle generously with coriander. Garnish with the pepper tuiles. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 384
Calories From Fat: 365
Total Fat: 41.5g
Cholesterol: 107.5mg
Sodium: 37.9mg
Potassium: 135.7mg
Carbohydrates: 5.4g
Fiber: 3.2g
Sugar: <1g
Protein: 1.4g