Pan-roasted Pancetta-wrapped Prawns with Pomegranate-Wasabi Reduction

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.