Pancetta wrapped barbecued prawns

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How to make Pancetta wrapped barbecued prawns

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 0:20
  • Total Time : 0:50

Ingredients

  • 24 large green prawns, peeled (tails intact), deveined
  • 12 thin slices pancetta, halved
  • 2 ripe avocados, peeled, flesh cubed (tossed with lemon juice)
  • 2 tablespoons finely chopped flat-leaf parsley

Dipping sauce

  • 40g unsalted butter
  • 1/2 onion, finely chopped
  • 1 cup (250ml) tomato sauce (ketchup)
  • 1/3 cup (80ml) Worcestershire sauce
  • 1/2 firmly packed cup (100g) brown sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon mustard powder
  • Pinch of cayenne pepper

Method

  • Step 1 For the sauce, melt butter in a pan over medium-low heat. Add onion and cook, stirring occasionally, for 4 minutes or until soft and translucent. Stir in the ketchup, Worcestershire sauce, sugar, vinegar, tomato paste, mustard powder, cayenne pepper and 1/2 cup (125ml) water. Simmer, stirring occasionally, over low heat for 10 minutes, then leave to cool. The sauce will keep for 2-3 days, covered, in the fridge.
  • Step 2 Pat prawns dry with paper towel. Wrap each prawn in a piece of pancetta, brush with some of the sauce (reserving the rest for dipping) and place on a tray.
  • Step 3 Heat a lightly oiled barbecue plate on high heat. Cook prawns, turning, for 3-4 minutes until pancetta is crisp. Meanwhile, reheat remaining sauce over low heat, then transfer to a small bowl.
  • Step 4 Spread the avocado on a platter and top with prawns. Sprinkle with parsley and serve immediately with dipping sauce.

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