20 raw banana prawns, peeled leaving tails intact, deveined
1 tbs olive oil
1 tsp smoked paprika
4 heads baby cos lettuce, outer leaves discarded
30g parmesan
Crouton crumbs
125g Coles Bakery Stone Baked By Laurent Sourdough Baguette*, torn into 3cm pieces
2 tbs extra virgin olive oil
Caesar dressing
3 anchovy fillets
1 large Coles Australian Free Range Egg yolk†
⅓ cup (25g) finely grated parmesan
1 garlic clove, peeled
1 lemon, rind finely grated, juiced
1 tbs red wine vinegar
1 tsp Dijon mustard
¾ cup (185ml) vegetable oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the crouton crumbs, preheat oven to 190°C (170°C fan-forced). On a baking tray, toss bread pieces with oil and season with salt. Bake, tossing occasionally, for 13-15 mins or until golden and crisp. Cool to room temperature. Transfer croutons to a sealable plastic bag. Using a rolling pin, crush croutons until ground into coarse crumbs.
Step 2
To make the caesar dressing, in a blender, blend anchovies, egg yolk, parmesan, garlic, lemon rind, 11/2 tbs lemon juice, vinegar, mustard and 11/2 tbs water for 30 secs or until completely smooth. With the blender running, slowly pour in the oil, stopping to scrape sides of blender as needed. Season with salt and pepper. Add more lemon juice, if desired.
Step 3
Prepare a barbecue for medium-high heat. Toss the prawns in a bowl with the oil and paprika. Season with salt and pepper. Thread onto 4 soaked bamboo skewers. Barbecue prawns for 2-3 mins each side or until charred and cooked through. Transfer to a plate.
Step 4
Separate the lettuce leaves and transfer to a large bowl. Finely grate half the parmesan over lettuce leaves. Toss with 1/2 cup of the caesar dressing. Arrange the salad on a serving platter. Finely grate the remaining parmesan over salad. Top with the crouton crumbs. Serve with the prawns and remaining dressing.
