Prawn Caesar Salad by KNORR

Preparation: 20 mins
Cook: 5 mins
Serves: 4

200 gm prawns, boiled, shelled and halved
300 gm iceberg lettuce, tear into bite-size pieces
4 tbsps olive oil
4 slices white bread, crust removed and bread cut into small cubes
4 tbsps double cream
50 gm grated Parmesan cheese

Dressing:
1 tsp KNORR No Added MSG Ikan Bilis Seasoning Powder
6 tbsps lemon juice
4 tbsps olive oil
1/4 tsp mustard
Salt and pepper to taste

Method:
1. Chill prawns and lettuce in the fridge for at least 1 hr
2. Heat oil in pan and fry bread cubes until golden and crispy
3. Put dressing ingredients into a bottle and shake until well mixed
4. To serve, combine lettuce and prawns in a bowl. Add double cream, dressing and Parmesan cheese. Toss until well coated. Add fried breadcrumbs (croutons) and serve at once