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King Prawn Caesar Salad

King Prawn Caesar Salad

Preparation time
Cooking time


For the dressing

  • 3 anchovy fillets, well drained of oil
  • 2 egg yolks
  • 2 large cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tbsp white vinegar
  • 120ml extra virgin olive oil

For the salad

  • 120g cos lettuce
  • 2 hard boiled eggs
  • 4 tbsp crisp bacon bits
  • 50g shaved Parmesan cheese
  • Garlic croutons to taste
  • 24 medium green king prawns

For the croutons

  • 4 slices day-old sourdough bread
  • 1 tbsp garlic, crushed with 2 tbsp olive oil


  1. To make the dressing, mash the anchovies in a serving bowl, add egg yolks, garlic, Worcestershire sauce and vinegar until lighter in colour. Whisk in the oil until it becomes a thick consistency.
  2. To prepare the lettuce, use the inner whitish leaves cut into bite sized pieces. Peel, de-vein and butterfly the prawns.
  3. Spray the prawns with oil and cook in a very hot oiled pan, toss to cook through. Remove and keep at room temperature.
  4. Add the boiled eggs, bacon and prawns to the dressing in the serving bowl and toss to coat.
  5. To make the croutons, cut the bread into 2cm cubes. Heat the garlic oil to medium-hot in a pan, toss in the bread cubes and coat with the oil mixture, cook until browned, turning regularly. Tip onto a kitchen paper-lined plate when done. If necessary, keep when completely cooled, place in an airtight container.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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