Recipes

Crumbed Prawn, Bacon and Cherry Tomato Salad

Published 15 October 2024

Indulge in the vibrant flavours of a Crumbed Prawn, Bacon and Cherry Tomato Salad. This salad is not just a feast for the eyes, it’s also a perfect pairing with a crisp New Zealand Sauvignon Blanc.

Ingredients

500 g large prawns, peeled and deveined

4 slices thick-cut bacon

1 head romaine lettuce

2 eggs

2 Tbsp full cream milk

1 cup cherry tomatoes, halved

For the Crumb:

3/4 cup plain flour

1 Tbsp paprika

1/2 Tbsp garlic powder

1/2 tsp cayenne pepper

1 tsp salt

1 tsp freshly ground black pepper

2-3 cups panko breadcrumbs

vegetable or peanut oil

For the Dressing:

3 Tbsp extra-virgin olive oil

1 lime

1/2 tsp sugar

1/2 tsp cayenne pepper

Method

  1. Prepare three bowls. 1 with seasoned flour (flour, paprika, garlic powder, cayenne pepper, salt and black pepper), 1 with beaten eggs and milk, 1 with breadcrumbs.
  2. Dip prawns into the flour mix, shaking off excess. Dip into egg mixture, then cover with the breadcrumbs, lightly pressing down to make them stick.
  3. Place on a tray with baking paper. If not frying / oven baking straight away, cover with plastic wrap and place in the refrigerator.
  4. In a large pan over medium heat, cook the bacon until it is crisp. Drain, and chop.
  5. Make dressing: Whisk together olive oil, lime juice, pinch of cayenne pepper, and pinch of sugar until combined.
  6. Chop and add romaine lettuce (or choice of salad leaves) to large bowl and combine with prawns, bacon, and cherry tomatoes.
  7. Drizzle with dressing and serve with a chilled glass of New Zealand Sauvignon Blanc.

Pairs with

Marlborough Sauvignon Blanc

Admired for its fresh acidity and intense zesty flavours and aromas, our Marlborough Sauvignon Blanc is made to be savoured.

Learn more
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