Prawn & pancetta spears

Contains pork – recipe is for non-Muslims only
Tender prawns wrapped in pancetta ‘waistcoats’ make an elegant – yet simple to prepare – canape for any occasion

Prep:45 mins

Easy

Nutrition per serving

kcal 58
fat 5g
saturates 1g
carbs 0g
sugars 0g
fibre 0g
protein 3g
salt 0.32g

Ingredients

10 slices pancetta or prosciutto
20 whole raw prawns, peeled but tails left on
2 tbsp extra-virgin olive oil
1 tbsp finely chopped preserved lemon or grated zest of 1 lemon
1 tbsp lemon juice
1 tbsp finely snipped chives
4 tbsp mayonnaise

Method

Soak 20 short bamboo skewers in water to prevent them burning under the grill. To make the dip, combine the preserved lemon or lemon zest, lemon juice, chives and mayonnaise and refrigerate.
Heat the grill to high. Cut the pancetta or prosciutto – probably in half, although sizes of slices differ – so that it wraps around the middle of the prawn, still showing some of the prawn at either end. Thread each prawn on to a skewer and lay on a baking sheet with a rim. Mix the olive oil with sea salt and freshly ground pepper in a bowl and brush the prawns with the seasoned oil.
Grill for 3-4 minutes on one side until the pancetta is crisp, then turn and grill for a minute or two more until cooked through. Serve hot or warm with the lemon mayonnaise for dipping.