Summer downunder! China Squirrel take us beachside on a sparkling summer day in Sydney, Australia.
olive oil cooking spray
8 ounces bacon, rind removed, sliced, and chopped
20 medium shrimp, peeled and deveined (leaving tails intact)
2 eggs, lightly beaten
1½ cups shredded coconut
vegetable oil for shallow frying
3 heads baby romaine lettuce, cut into quarters lengthwise
½ cup Parmesan cheese, freshly grated
8 ounces natural Greek yogurt
2 anchovies, finely chopped
juice and grated zest from ½ lemon
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons olive oil
- Preheat oven to 360°F.
- Lightly spray baguette slices on both sides with oil spray, and place in a single layer on parchment-lined baking trays.
- Bake for 12 minutes or until golden and crisp. Remove from oven and allow to cool.
- Place all dressing ingredients in small bowl and whisk until well combined. Set aside.
- Cook the bacon in a non-stick frying pan over medium heat, stirring for 3 minutes or until crisp and browned. Transfer to a plate lined with paper towels.
- Beat egg in a small bowl, and place the shredded coconut onto a plate. Working one at a time, dip shrimp into beaten egg and coat in coconut.
- Place coated shrimp on a parchmentlined tray. Pour 1 inch of oil into a heavy-bottomed frying pan, and heat over medium heat.
- Working in batches of 2–3, fry shrimp in hot oil until golden and crisp, about 1–2 minutes each side. Transfer cooked shrimp to a tray lined with paper towel.
- Arrange lettuce onto serving plates and drizzle with dressing. Place shrimp and baguette slices onto plates, and sprinkle with bacon and Parmesan cheese. Serve immediately.
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