Elsa's jumbo prawns with sage and pancetta

  • Preparation Time12 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy
12 large (6 to 8 per 450g) prawns, peeled and deveined
Drizzle extra-virgin olive oil
12 large sage leaves
12 very thin slices pancetta
12 (10cm) wooden/bamboo skewers
Serving suggestions: potato watercress salad, green bean salad
1) Place the prawns on a dish and drizzle with a touch of extra-virgin olive oil. Toss the prawns to coat lightly in the oil. Press sage leaves down the backs of prawns where you have deveined them.

2) Wrap the prawns with 1 slice of pancetta each and hold in place with a cocktail stick placed lengthwise in the prawn. Set aside until ready to grill.

3) Heat an indoor electric grill to the highest setting. Grill the prawns 3 minutes on each side or until the prawn is pink and just firm and the pancetta is crisp.

4) To pan fry the prawns, heat a nonstick skillet over a medium high to high heat, and sear the prawns 3 minutes per side. Serve 3 shrimp per person with potato watercress salad and green bean salad.

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