Grilled Pancetta-wrapped Wild Prawns
Serves: 4 to 6
Whether for a special dinner or an informal picnic, these smoky-sweet prawns are a lovely addition to a menu. You can substitute scallops for this dish, or just brush the base marinade on a fillet of fresh salmon and toss on the grill. Delicious!
- 2 garlic cloves, minced Add to list
- 1 tablespoon soy sauce Add to list
- 1 tablespoon sesame oil Add to list
- 1 tablespoon mirin or sherry Add to list
- 1 tablespoon brown sugar Add to list
- 24 large wild Alaskan prawns, tail left on but peeled and deveined Add to list
- 24 thin slices pancetta Add to list
- 1/4 cup sweet chili sauce Add to list
- Black or white sesame seeds Add to list
Combine the garlic, soy sauce, sesame oil, mirin and brown sugar and marinate the prawns for 1 hour or up to overnight.
Remove the prawns from the marinade and pat dry. Wrap each prawn in a slice of pancetta. Brush each with a little of the sweet chili sauce and sprinkle with a pinch of sesame seeds. String them on skewers and cook over a hot charcoal or gas grill for about 12 to 15 minutes, turning them once. The pancetta should be golden and the prawns opaque in the center.
Arrange the prawns on a platter or individual plates and drizzle with the remaining sweet chili sauce. If you like, garnish with thin strips of green onion and fresh plum slices.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 18, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.