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Tiger prawns with spinach and bacon-chilli vinaigrette
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Chef Curtis Stone's enticing Tiger Prawns with Spinach and Bacon-Chili Vinaigrette is perfect for entertaining.
Ingredients:
  • 200g sliced streaky bacon, cut into 1cm pieces
  • 100g shallots, chopped
  • 2 long red chillies, thinly sliced into rounds
  • 125.00 ml red wine vinegar
  • 20.00 gm caster sugar
  • 72.80 gm olive oil, divided
  • 20 raw large tiger prawns, peeled and deveined with tails intact (about 500g)
  • 150g fresh baby spinach
Instructions:
  • Preheat the barbecue on high heat. In a large heavy saucepan over medium-high heat, cook the bacon, stirring occasionally, for about 5 minutes until crisp. Remove the bacon using a slotted spoon and transfer to a small bowl.
  • Saute shallots and chillies in bacon drippings for 5 minutes until shallots are tender. Add vinegar and sugar, cook for 5 minutes until liquid reduces to 2 tablespoons. Remove from heat, stir in 2 tablespoons of oil. Season vinaigrette with salt and pepper. Keep warm.
  • In a bowl, coat the prawns with the remaining 2 tablespoons of oil. Barbecue the prawns, turning once, until they are deep golden brown and just opaque in the center, for about 3 minutes in total.
  • Combine the crispy bacon with the warm vinaigrette. Toss the spinach in a large bowl with 1/3 cup of the bacon vinaigrette for a slight wilt. Place the spinach on 4 plates or a platter, add the prawns, sprinkle with chives, drizzle more bacon vinaigrette, and serve.

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