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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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