Our Tiger Prawns With Spinach And Bacon Chilli Vinaigrette Recipe
About The Dish
Try this delicious recipe for Tiger Prawns with spinach and a smoky bacon-chilli vinaigrette. The combination of tender prawns, fresh spinach, and the zesty vinaigrette makes for a unique and flavourful dish. Order premium Tiger Prawns from Pearl Seafoods to make this recipe at home. With delivery available across Sydney, you can enjoy restaurant-quality seafood right at your doorstep. Whether for a special dinner or a quick meal, this recipe is sure to impress. Visit Pearl Seafoods for more recipes and fresh seafood options.
Ingredients List
800g Tiger Prawns, peeled and deveined
200g baby spinach leaves
2 rashers streaky bacon, finely chopped
1 red chilli, finely chopped
1 small shallot, finely chopped
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Juice of ½ lemon (optional, for brightness)
Steps
Peel and devein the skull island tiger prawns. Rinse under cold water and pat dry with a paper towel. Set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped bacon and cook until crispy, about 4-5 minutes. Remove the bacon from the pan and set aside.
In the same pan, add the chopped red chilli and cook for 1 minute, stirring occasionally.
Next, add the prawns to the pan and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the prawns and set aside.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
In the same pan, add the spinach and toss until wilted, about 2 minutes.
To serve, place the cooked spinach on a plate, top with prawns, crispy bacon, and drizzle with the bacon-chilli vinaigrette. Serve with fresh lemon wedges on the side.
