Grilled Pancetta-wrapped Wild Prawns

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Whether for a special dinner or an informal picnic, these smoky-sweet prawns are a lovely addition to a menu. Delicious!

Ingredients

Preparation

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 18, 2010.

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: grilling, seafood, shrimp

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