Wash and dry the prawns. Season with the Caribbean light fish mix spice and let it marinate in the fridge for 20 minutes. 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 till the bacon is well coloured. Add the gambas just cooked. Toss the lettuces in the dressing and arrange on a plate. Top with the hot gambas and sprinkle generously with coriander. Garnish with the pepper tuiles.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 358 (100%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 25.7g||128 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 107.5mg||33 %|
|Sodium 288mg||10 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.4g||1 %|
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Calories per serving: 358
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