Prawns

Kale sprout caesar with tandoori prawns

Name: Kale sprout caesar with tandoori prawns
Yield: 4
Ingredients: 12 green king prawns, peeled (heads and tails left intact), deveined; 1 tbs tandoori paste; 100ml extra virgin olive oil, plus extra to serve; 1 bunch kale, stems removed, leaves torn; 4 eggs, at room temperature; 8 thin slices prosciutto; 1/2 baguette, thinly sliced; 12 brussels sprouts, trimmed (outer leaves reserved), shredded (we used a mandoline); 1 baby cos lettuce, halved lengthways; Mung bean sprouts (substitute other sprouts), to serve; 2 egg yolks (used raw; use freshest eggs possible); 1 tsp Dijon mustard; 3 anchovy fillets in oil, drained, chopped; 1 tsp white wine vinegar; 50g finely grated parmesan, plus extra to serve; 1 tbs Worcestershire sauce; Juice of 1/2 lemon; 1/2 cup (125ml) grapeseed oil; 1 tsp horseradish cream

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by Shannon Bennett

Chef

Sep 20, 2018

An unforgettable caesar salad that puts a fresh Aussie spin on an old classic.

12 green king prawns, peeled (heads and tails left intact), deveined
1 tbs tandoori paste
100ml extra virgin olive oil, plus extra to serve
1 bunch kale, stems removed, leaves torn
4 eggs, at room temperature
8 thin slices prosciutto
1/2 baguette, thinly sliced
12 brussels sprouts, trimmed (outer leaves reserved), shredded (we used a mandoline)
1 baby cos lettuce, halved lengthways
Mung bean sprouts (substitute other sprouts), to serve

Caesar dressing

2 egg yolks (used raw; use freshest eggs possible)
1 tsp Dijon mustard
3 anchovy fillets in oil, drained, chopped
1 tsp white wine vinegar
50g finely grated parmesan, plus extra to serve
1 tbs Worcestershire sauce
Juice of 1/2 lemon
1/2 cup (125ml) grapeseed oil
1 tsp horseradish cream

Method

1.

In a bowl, combine prawns, tandoori paste and 1 tbs olive oil. Cover and chill until needed. For the caesar dressing, place all ingredients except grapeseed oil in a food processor and whiz until well combined. With the motor running, slowly add grapeseed oil until well combined. Transfer to a bowl, cover and chill until needed.
2.

Preheat oven to 180°C. Grease a large baking tray and line with baking paper. To make the kale chips, rub half the kale in 1 tbs olive oil, spread evenly across prepared tray and bake for 12 minutes or until crisp. Set aside.
3.

To cook the eggs, bring a saucepan of water to the boil. Carefully add eggs and cook for 6 1/2 minutes for soft-boiled, or until cooked to your liking. Using a slotted spoon, immediately transfer eggs to a bowl of iced water, stand for 5 minutes to cool, then peel and set aside.
4.

Preheat the oven grill to high.
5.

Spread prosciutto across a baking tray and grill, checking regularly, for 3 minutes or until golden. Transfer to a plate and cover to keep warm. Brush baguette slices on both sides with 2 tbs olive oil, then evenly spread across baking tray. Grill, checking regularly, for 2 minutes each side or until golden, then transfer to a plate. Spread tandoori prawns evenly across baking tray and grill, checking regularly and turning halfway, for 8 minutes or until just cooked through. Set aside, covered, to keep warm.
6.

Meanwhile, in a bowl, rub remaining kale leaves in remaining 1 tbs oil until dark green.
7.

Combine prawns, prosciutto, baguette, all kale, halved eggs, sprouts and cos on a large serving platter. Drizzle with some dressing and extra olive oil, and scatter with mung bean sprouts and extra parmesan. Serve with remaining dressing alongside.