Prawn and egg BLT salad
1 x 3 second spray(s)
Prosciutto fat trimmed
60 g, fat trimmed, cut lengthways 1cm wide
16 individual, peeled, deveined, tails intact
⅓ cup(s), (80ml)
Whole grain mustard
6 cup(s), (2 baby) torn
250 g, halved
1 medium, thinly sliced
- Wrap 1 piece prosciutto around each prawn. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook prawns, in batches, for 2 minutes each side or until they just change colour. Transfer to a plate and cover to keep warm.
- Bring a small saucepan of water to the boil over high heat. Reduce heat until barely simmering. Add vinegar to water. Carefully break 1 egg into a cup, then slide egg into water. Poach egg gently for 2–3 minutes or until egg white is set and yolk is still soft. Use a slotted spoon to transfer to a plate. Cover to keep warm. Repeat with remaining eggs.
- Whisk buttermilk, juice and mustard in a bowl. Season dressing with salt and pepper. Place lettuce, tomatoes and onion in a bowl and toss to combine. Top salad with prawns and poached eggs. Serve drizzled with dressing.