Top Shows

Good Morning

Weekdays at 9am | TV ONE

Josh Emett's Pancetta-Wrapped Prawns with Garlic Aïoli


Josh Emett's Pancetta-Wrapped Prawns with Garlic Aïoli

These prawns are something I have done many times before in fact, they were served at one of the first restaurants I worked in during my training. Perfect barbecue food; just make sure you put the seam side of the pancetta down first to avoid it unravelling and cook until it is crispy, to set the shape.

Ingredients

  • 20 whole prawn tails, shelled and deveined 
  • 20 pancetta slices 
  • Garlic aïoli 
  • 2 cloves garlic, peeled 
  • 4 Tbsp rice bran oil, plus extra for cooking 
  • ½cup mayonnaise 
  • sea salt

Method

  1. Heat the barbecue to high. Wrap each prawn in a slice of pancetta.
  2. Place seam side down on a plate and refrigerate while you make the aïoli. Place the garlic and rice bran oil in a small saucepan over a low heat and sautéuntil the garlic is cooked.
  3. Cool, mince and then combine with the mayonnaise. Set aside in a ramekin.
  4. Brush the barbecue plate with a little rice bran oil. Season the prawns with salt, then grill seam side down until golden, about 2 minutes. Turn over and cook the other side until golden.
  5. Serve the prawns with the aïoli on the side.

Recipe from: Joshs backyard BBQ by Josh Emett
Random House Books; 7 November; RRP $60; Hardback


Advertisement

Advertisement