Beach bar special

Seafood to put you in a holiday mood!

  • Ready in 15 - 25 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 383
  • fat 20g
  • saturates 4g
  • carbs 28g
  • sugars 7g
  • fibre 3g
  • protein 25g
  • salt 4.32g


  • 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


  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.

  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.

  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.

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