| | Prawn toast caesar salad
Prawn toast caesar salad
Prawn toast caesar salad 4.3-5 9
  • Calories: 2520 kj
  • Fat: 45g
  • Carbohydrates: 10g

How to Make:

  1. Place prawn meat, garlic, shallot and egg in a small bowl of a food processor. Process until finely chopped. Spread prawn mixture evenly over bread. Trim crusts and cut each slice into 4 triangles.
  2. Heat oil in a non-stick frying pan over medium heat. Cook prawn toasts, prawn side down, in batches for 1-2 minutes, until golden and cooked through. Turn and cook for 1-2 minutes or until golden. Drain on paper towels.
  3. Add the bacon to the pan and cook over medium heat for 3-4 minutes or until golden brown and crisp. Drain on paper towels.
  4. Place the lettuce and baby spinach on a large serving plate. Top with prawn toasts. Drizzle the dressing over and scatter with bacon and parmesan shavings.
Time for preparing:
15 min.


  • 300g uncooked prawn meat
  • 1 garlic clove, peeled
  • 1 green shallot, coarsely chopped
  • 1 egg
  • 4 large slices wholegrain bread
  • Olive oil, to shallow-fry
  • 4 streaky bacon rashers, finely chopped
  • 2 baby cos lettuce, leaves separated
  • 30g baby spinach
  • 80ml (1/3 cup) store-bought Caesar salad dressing
  • Shaved parmesan, to serve