Seafood Recipes

Tiger Prawns With Spinach And Bacon ChilliVinaigrette

Tiger prawns are pan-seared with crispy bacon and wilted spinach, drizzled with a red wine vinegar and shallot vinaigrette.

Tiger Prawns With Spinach And Bacon Chilli Vinaigrette
4 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
Modern Australian
Cuisine
ABOUT THIS

About This Recipe

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

  1. 800g Tiger Prawns, peeled and deveined
  2. 200g baby spinach leaves
  3. 2 rashers streaky bacon, finely chopped
  4. 1 red chilli, finely chopped
  5. 1 small shallot, finely chopped
  6. 2 tbsp olive oil
  7. 1 tbsp red wine vinegar
  8. 1 tsp Dijon mustard
  9. 1 teaspoon honey
  10. Salt and freshly ground black pepper, to taste
  11. Juice of ½ lemon (optional, for brightness)

Method

  1. Peel and devein the skull island tiger prawns. Rinse under cold water and pat dry with a paper towel. Set aside.
  2. 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.
  3. In the same pan, add the chopped red chilli and cook for 1 minute, stirring occasionally.
  4. 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.
  5. In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, chopped shallot, salt, and pepper to create the vinaigrette.
  6. In the same pan, add the spinach and toss until wilted, about 2 minutes.
  7. 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.
From Our Kitchen

Chef's Tip

For juicy tiger prawns with maximum flavour, cook them quickly over medium-high heat just until they turn pink and lightly caramelised on the edges. Overcooking can make the prawns firm and dry, so remove them from the pan as soon as they curl naturally and become opaque. The smoky bacon and chilli vinaigrette adds richness and heat, while the spinach balances the dish with freshness and texture. Finish with a squeeze of lemon just before serving to brighten the flavours and cut through the savoury bacon notes.

FEATURED

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Fresh cooked tiger prawn cutlets arranged on black slate with crushed ice and lemon

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1kg

All the eating, none of the peeling. These cooked tiger...

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$70.00 kg
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NUTRITION

Nutrition Per Serving

  • Calories 330 kcal
  • Total Fat 16.0 g
  • Total Carbohydrate 6.0 g
  • Protein 40.0 g
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