Pancetta wrapped prawns with garlic aioli matched with Villa Maria Private Bin Sauvignon Blanc 2013

Ingredients - serves two

  • 10 Whole Prawn tails, de-shelled and deveined 
  • 10 Pancetta slices 
  • 2 cloves Garlic, minced 
  • 4 Tbsp. Canola oil 
  • ½ Cup Mayonnaise 
  • Parsley leaves to garnish 
  • Smoked Paprika 

Master tip:

These are great for dinner or for a canapé party. When you are frying them keep the bacon seam down first and seal that part by cooking it, then it will hold together and not unravel.

  1. Wrap each prawn with one slice of pancetta. Place on the join in the refrigerator whilst you make the aioli. 
  2.  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. 
  3. Season and pan-fry the prawns join side until golden in colour. Turn over and repeat. 
  4. Pipe a line of mayonnaise down the center of the plate. 
  5. Place the prawns over and garnish with parsley and paprika.

Josh Emett Master Match Horizontal Rule