Elsa's jumbo prawns with sage and pancetta

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Ingredients

  • 12 large (6 to 8 per 450g) prawns, peeled and deveined
  • Drizzle extra-virgin olive oil
  • 12 large sage leaves
  • 12 very thin slices pancetta
  • 12 (10cm) wooden/bamboo skewers
  • Serving suggestions: potato watercress salad, green bean salad

Use imperial measurements

Method

How to make Elsa's jumbo prawns with sage and pancetta

1) Place the prawns on a dish and drizzle with a touch of extra-virgin olive oil. Toss the prawns to coat lightly in the oil. Press sage leaves down the backs of prawns where you have deveined them.

2) Wrap the prawns with 1 slice of pancetta each and hold in place with a cocktail stick placed lengthwise in the prawn. Set aside until ready to grill.

3) Heat an indoor electric grill to the highest setting. Grill the prawns 3 minutes on each side or until the prawn is pink and just firm and the pancetta is crisp.

4) To pan fry the prawns, heat a nonstick skillet over a medium high to high heat, and sear the prawns 3 minutes per side. Serve 3 shrimp per person with potato watercress salad and green bean salad.

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