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Ingredientes
- 8 x Tiger prawns, peeled
- 1/2 tsp Caribbean light fish mix spice
- 8 slc Streaky smoked bacon, thinly sliced
- 2 x Handfuls lettuce, mixed of your choice (curly, oak leave, rocket, little gem, radicchio)
- 1 dl White wine vinegar
- 50 gm Butter
- 1 Tbsp. Salt and pepper, freshly grnd
- 1 Tbsp. Coriander, minced
- 4 x Pepper tuiles, (see recipe)
Direcciones
- Wash and dry the prawns. Season with the Caribbean light fish mix spice and let it marinate in the fridge for 20 min. Wrap in the bacon and secure with a wooden stick.
- In the meantime pick, wash and dry the lettuce. Mix half the chilli oil with the balsamic vinegar and the remaining oil with the vinegar.
- Season with salt and pepper.
- Heat a little butter and oil and fry the gambas very quickly until the bacon is well coloured. Add in the gambas just cooked. Toss the lettuces in the dressing and arrange on a plate.
- Top with the warm gambas and sprinkle generously with coriander.
- Garnish with the pepper tuiles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 73g | |
| Calories 373 | |
| Calories from Fat 364 | 98% |
| Total Fat 41.44g | 52% |
| Saturated Fat 25.73g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 7266mg | 303% |
| Potassium 77mg | 2% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.03g | 0% |
| Protein 1.04g | 2% |
