Preparation / Directions:
Rinse prawns under cold running water and set aside to drain. Cut prawns in half lenghtwise, then in half crosswise. Set aside. Tear lettuces (if not already torn) into 2 inch/5cm pieces and arrange on a platter. Set aside.
Quickly saute prawns in oil in a skillet for approximately 30 seconds. Add lemon juice, balsamic vinegar, prawn eggs, (if available), salt and pepper to skillet, stir, then pour the contents of skillet over lettuces on platter and serve immediatley. Serve directly from the platter to individual plates.
WINE CHOICE: Montecarlo Bianco 1994 Mazzini This Chardonnay blend from Tuscany has loads of ripe fruit flavour that will balance the bitter lettuce in the salad.
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