Pan-roasted Pancetta-wrapped Prawns with Pomegranate-Wasabi Reduction
Yield: 24 prawns
Toss the prawns in the soy sauce and marinate for 1 hour or up to overnight.
Combine the pomegranate juice and wasabi in a saucepan and boil to reduce to a thick syrup. It will thicken as it cools. Set aside.
Pat the prawns dry and wrap each one in a slice of pancetta. The pancetta will stick to itself as you wrap. If it tends to flap open, secure it with a small toothpick.
Preheat oven to 375° F.
Heat a large, heavy sauté pan over medium-high heat and sear the prawns on each side for 1 minute or so, until lightly golden. Transfer the pan to the oven and cook for 5 minutes or until the prawns are opaque through.
Arrange the prawns on a platter or individual plates and drizzle with the sauce. Sprinkle with the sesame seeds. If you like, you may garnish with thin strips of green onion and pomegranate arils.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired December 1, 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.