Pancetta-wrapped prawns with caper aioli and lemon

By Amanda Laird

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Pancetta-wrapped prawns with caper aioli and lemon. Photo / Babiche Martens
Pancetta-wrapped prawns with caper aioli and lemon. Photo / Babiche Martens

Makes 12

12 raw prawns
Freshly ground black pepper
6 slices pancetta
Olive oil
Lemons to serve

Caper aioli
2 Tbs capers, drained
4 garlic cloves
4 egg yolks
Juice of one lemon
Olive oil
Salt

1 Season the prawns with black pepper. Tear each slice of pancetta lengthwise and wrap around each prawn.

2 Heat a frypan or grill and cook the prawns for a couple of minutes on each side, depending on their size. Allow the pancetta to get crisp.

3 To make the aioli, put the capers, garlic, yolks and lemon into a food processor or blender. Turn on and process until all combined.

4 Slowly drizzle enough olive oil in with the motor still running, until you have a thick and creamy sauce. Season to taste. A little boiling water can be added if the the aioli is too thick.

Chef's tip

When using pancetta to wrap the prawns, you don't need to add salt as the pancetta provides plenty. Remember to place a few small bowls around for people to drop the prawn tails into.

- NZ Herald

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