Caesar lettuce cups

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How to make Caesar lettuce cups

  • Yield : 12
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 20g (1/4 cup) shredded parmesan
  • 80g middle bacon rashers, finely chopped
  • 2 teaspoons olive oil
  • 25g (1/3 cup) fresh breadcrumbs
  • 3 eggs
  • 800g cooked prawns, peeled, deveined, coarsely chopped
  • 1 long Lebanese cucumber, halved lengthways, deseeded, thinly sliced
  • 1 green shallot, thinly sliced
  • 2 baby cos lettuce, leaves separated

Caesar salad instant mayo

  • 1 egg
  • 250ml (1 cup) light olive oil
  • 3 drained anchovy fillets
  • 1 garlic clove, crushed
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worcestershire sauce

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Place teaspoonfuls of parmesan on the prepared tray, forming small discs. Bake for 5-6 minutes or until golden. Set aside to cool on the trays.
  • Step 2 Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon and cook, stirring, for 5 minutes or until starting to brown. Add the oil and breadcrumbs and cook, tossing, for a further 5-6 minutes or until dark golden. Transfer to a bowl and set aside to cool slightly.
  • Step 3 For the mayo, carefully crack the egg into a jug, without breaking the yolk. Add oil, anchovies, garlic, mustard, lemon juice and Worcestershire. Position the basket of a stick blender over the egg yolk, so it covers and encloses the yolk. Blend for 1-2 seconds to emulsify mayonnaise. Pull blender up through mayo to incorporate all the ingredients until a thick mayonnaise forms. Season.
  • Step 4 Place eggs in a saucepan and cover with cold water. Stirring constantly, bring to the boil (to centre the yolks). Reduce heat to medium. Simmer for 5 minutes. Drain. Refresh under cold water. Peel eggs and coarsely chop.
  • Step 5 Combine prawn, cucumber, shallot and 1 ⁄2 cup mayonnaise in a bowl. Season. Divide the egg and prawn mixture among the lettuce leaves. Top with parmesan crisps and sprinkle with bacon mixture. Serve the remaining mayonnaise on the side, if you like. Or, reserve for another use (it will keep in an airtight container in the fridge for up to 2 weeks).

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