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. Delicious!
- 2 garlic cloves, minced Add to list
- 1 tablespoon tamari 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
- thinly sliced green onion, for garnish (optional) Add to list
Combine garlic, soy sauce, sesame oil, mirin and brown sugar in a large container with a tight-fitting lid. Add prawns and marinate for 1 hour or as long as overnight.
Preheat grill to 400 degrees.
Remove prawns from the marinade and pat dry. Wrap each prawn in a slice of pancetta. Brush each with a little sweet chili sauce and sprinkle with a pinch of sesame seeds. String on skewers and grill for 12 to 15 minutes, turning once. The pancetta should be golden and prawns opaque in the center.
Arrange 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.
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.