Ingredients
- Spencer Gulf Prawns
- Obento Panko Bread Crumbs
- Coopers Pale Ale
- Egg
- Tomatoes (from garden)
- Cos lettuce (from garden)
- Red Onion
- Thyme and basil (from garden)
- Black olives
- Feta cheese
- Day old bread
- Butter
- Fresh garlic
- Moroccan Seasoning
- Cornflour
- Lemon (from garden)
Method
- Peel and devein prawns
- Dust with cornflour which has been flavoured with a pinch of Moroccan Seasoning
- Dip in combined egg and beer
- Coat with Obento Panko Bread Crumbs and leave aside while you make the salad
- Cut tomatoes up and put in bowl. Sprinkle with salt and let the tomato juices come out
- Break up bread into bite sized pieces
- Sprinkle with garlic and olive oil and fry off in fry pan until crisp
- Chop up the remaining ingredients and place in bowl
- Put tomatoes (reserve juice) and all other ingredients (except for croutons) in bowl
- Cook prawns quickly in a hot pan for a couple of minutes until golden
- Put salad in a bowl and top with croutons then pour juices that came out when salting tomatoes over the top as a delicious dressing
- Place prawns and salad on a plate with a lemon wedge. The delicious fresh flavours are incredible. Quick, delicious and healthy. Yum
Product used in recipe
- Obento - Panko Breadcrumbs
