The BBC Good Food logo
Beach bar special

Beach bar special

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Ready in 15 - 25 minutes
  • Easy
  • Serves 2

Seafood to put you in a holiday mood!

Nutrition: beach bar special
NutrientUnit
kcal383
fat20g
saturates4g
carbs28g
sugars7g
fibre3g
protein25g
salt4.32g
Advertisement

Ingredients

  • 2 eggs
  • 2 tbsp olive oil
  • 3 tbsp lime juice , about 1 lime
  • 2 tbsp sweet chilli sauce (try Blue Dragon best)
  • 2 spring onions
  • 1 little gem lettuce
  • 198g can sweetcorn with peppers, drained
  • 140g cherry tomatoes , halved
  • 125g pack cooked peeled tiger prawns

Method

  • STEP 1

    GET THE EGGS COOKING: Bring a small pan of water to the boil. Gently lower in the eggs and boil for 8 minutes, then lift them out and plunge them into a bowl of cold water until you need them.

  • STEP 2

    MAKE THE DRESSING: Whisk together the olive oil, lime juice and sweet chilli sauce in a small bowl. Finely slice the spring onions on the diagonal, then mix them into the dressing.

  • STEP 3

    LAYER UP THE DISH: Shell the eggs and slice into rounds. Pull the lettuce apart and divide the leaves between two plates. Spoon the sweetcorn on top of the lettuce and scatter the tomato halves on top. Finish with the prawns and egg slices and douse everything with the chilli dressing.

Goes well with

Recipe from Good Food magazine, August 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content