| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 8 |
|
Tiger prawns; peeled |
| 1/2 |
ts |
Caribbean light fish mix spice |
| 8 |
sl |
Streaky smoked bacon; thinly sliced |
| 2 |
|
Handfuls lettuce; mixed of your |
|
|
; choice (curly, oak |
|
|
; leave, rocket, |
|
|
; little gem, |
|
|
; radicchio) |
| 1 |
dl |
White wine vinegar |
| 50 |
g |
Butter |
| 1 |
tb |
Salt and pepper; freshly ground |
| 1 |
tb |
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.
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