Streaky bacon wrapped prawns with chipotle BBQ sauce

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium

For the prawns

225g streaky bacon, partially cooked and cut in half
20 prawns, shelled and deveined
Special equipment: 5 to 8 bamboo skewers

For the sauce

120ml BBQ sauce
4 tbsp vegetable oil
45ml lemon juice
15g Dijon mustard
3 tbsp chipotle pepper in adobo
1/2 tsp red chilli flakes
1/4 tsp cayenne pepper
1/4 tsp black pepper
1) Soak the bamboo skewers in water, to keep them from burning on the griddle.

2) Partially cook the bacon, cut in half, and cool on paper towels. Wrap strips of the bacon around the prawns, and skewer with bamboo through the point where bacon ends meet, to keep them from unraveling. Skewer 3 to 5 prawns per bamboo.

3) For the sauce, combine all the ingredients in a blender and puree. Separate the sauce in half, one for basting one for dipping.

4) Cook the bacon-wrapped prawns on a griddle over medium heat. When they begin to turn pink, begin basting with the chipotle sauce.

5) When the prawns are pink and cooked through, remove from the heat and serve with chipotle sauce dip.

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