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Josh Emett's Pancetta wrapped prawns with garlic aioli


Josh Emett's Pancetta wrapped prawns with garlic aioli

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Ingredients:

10 Whole Prawn tails, de-shelled and deveined
10 Pancetta slices
2 cloves Garlic, minced
4 Tbsp. Canola oil 
1/2 Cup Mayonnaise
Parsley leaves to garnish
Smoked Paprika

Method:
Wrap each prawn with one slice of pancetta. Place on the join in the refrigerator whilst you make the aioli. 
Place the garlic and canola oil in a small pot, cook over low heat until the garlic is cooked. Cool down and then add to the mayonnaise.
Season and pan-fry the prawns join side until golden in colour. Turn over and repeat.
Pipe a line of mayonnaise down the center of the plate. Place the prawns over and garnish with parsley and paprika.

 


 


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