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Grilled prawn caesar with rye crumbs and yoghurt dressing

Name: Grilled prawn caesar with rye crumbs and yoghurt dressing recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 80.00 ml extra virgin olive oil; 2 thick slices rye bread, torn into very small pieces; 30g parmesan, finely grated; 20.00 ml Worcestershire sauce; 10 extra-large green prawns (unpeeled), butterflied; 1 bunch watercress; 140g yoghurt; 1 garlic clove, grated; 3 anchovies in oil, drained, finely chopped; Finely grated zest and juice of 1/2 lemon

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Grilled prawn Caesar with rye crumbs and yoghurt dressing

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by Warren Mendes

delicious. team

Oct 14, 2015

Give the classic Caesar salad a makeover by adding succulent mouth-watering grilled prawns.

2 tbs extra virgin olive oil
2 thick slices rye bread, torn into very small pieces
30g parmesan, finely grated
1 tbs Worcestershire sauce
10 extra-large green prawns (unpeeled), butterflied
1 bunch watercress

Yoghurt Dressing

1/2 cup (140g) thick Greek-style yoghurt
1 garlic clove, grated
3 anchovies in oil, drained, finely chopped
Finely grated zest and juice of 1/2 lemon
2 tbs extra virgin olive oil

Method

1.

Heat oil in a frypan over medium-high heat, add bread and cook for 2 minutes or until crisp. Drain on paper towel. Using your hands, rub parmesan into crumbs in a bowl to combine.
2.

For the dressing, combine all the ingredients in a bowl and season.
3.

Preheat a chargrill pan or barbecue to high. Combine 2 tbs dressing with the Worcestershire sauce, then brush over flesh side of prawns. Chargrill the prawns, flesh-side down, for 2 minutes, then turn and cook for a further 2 minutes or until just cooked.
4.

Divide the prawns and watercress between plates. Serve scattered with the chopped egg and rye crumb, and drizzled with yoghurt dressing.