Australian Prawn Recipes
Place the yoghurt, garlic, anchovies, lemon zest, lemon juice and olive oil in a bowl. Season with salt and pepper and mix until well combined.
Heat the oil in a frypan over medium-high heat, add bread and cook for 2 minutes or until crisp. Drain on paper towel. Using your hands, rub parmesan into crumbs in a bowl to combine.
Preheat a chargrill pan or barbecue to high.
Combine 2 tablespoons of dressing with the Worcestershire sauce, then brush over flesh side of prawns.
Chargrill the prawns, flesh-side down, for 2 minutes, then turn and cook for a further 2 minutes or until just cooked.
Divide the prawns, cos lettuce and watercress between plates. Top with chopped egg and rye pangratta, drizzle with yoghurt dressing to serve.