Pancetta-Wrapped Tiger Prawns with Spicy Aioli
Ingredients
- 18 Tiger Prawns
- 18 slices Pancetta
- Salt and Pepper
- 1 Tbsp Extra Virgin Olive Oil
- FOR SPICY AIOLI:
- 1 Egg Yolk
- 1 Tbsp Lemon Juice
- 1 Tbsp Dijon Mustard
- 1 clove Garlic - finely chopped
- 1 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Wine Match
Fruity Red
Champagne & Sparkling
Similar Recipes
Directions
Wrap the prawns in pancetta and season with salt and pepper. Set aside.
To make aioli, whisk together egg yolk with lemon juice, mustard and garlic. VERY SLOWLY, drizzle olive oil in while whisking. If mixture becomes too thick, add a little water. Season with salt and pepper. Set aside
In a large sauté pan sear prawns in olive oil for about 3 minutes each side or until cooked through
Serve with the spicy aioli. You can also serve the Prawns over a lovely mixed salad.
PERFECT PAIRING: ZD Winery Pinot Noir or Bouchaine Pinot Noir from Carneros
or Champagne orChandon Sparkling Wine
Recipe by Executive Chef Francisco Ramos, Piatti Restaurant
