Australian Prawn Recipes

Australian Prawns

Prawn Caesar salad with rye pangratta and a yoghurt dressing

What's for dinner tonight? This salad contains plenty of great nutrients and omega 3's and tastes delicious.

Prawn Caesar salad with rye pangratta and a yoghurt dressing
Prep Time30 minsCook Time5 minsTotal Time35 mins


 ¼ cup olive oil
 2 thick slices rye bread, blended to a crumb
 30 g parmesan, finely grated, plus extra to serve
 10 extra-large green Australian prawns, butterflied
 1 tbsp of Worcestershire sauce
 1 Cos lettuce
 1 bunch watercress, rinsed
 2 boiled eggs. roughly chopped
Yoghurt Dressing
 ½ cup thick Greek-style yoghurt (140g)
 1 garlic clove, grated
 2 anchovies in oil, drained, finely chopped
 Finely grated zest and juice of 1/2 lemon
 2 tbsp extra virgin olive oil
 Sea salt and freshly cracked black pepper


To make the yoghurt dressing:

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.

To make the Caesar salad:

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.

Serves 2.

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