Prawn & pancetta spears

Prawn & pancetta spears

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(1 ratings)

Prep: 35 mins - 45 mins


Makes 20
Tender prawns wrapped in pancetta 'waistcoats' make an elegant - yet simple to prepare - canape for any occasion

Nutrition and extra info

Nutrition: per skewer

  • kcal58
  • fat5g
  • saturates1g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.32g
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  • 10 slices pancetta or prosciutto



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 20 whole raw prawns, peeled but tails left on



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 tbsp extra-virgin olive oil

For the dip

  • 1 tbsp finely chopped preserved lemon or grated zest of 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp lemon juice
  • 1 tbsp finely snipped chives
  • 4 tbsp mayonnaise


  1. Soak 20 short bamboo skewers in water to prevent them burning under the grill. To make the dip, combine the preserved lemon or lemon zest, lemon juice, chives and mayonnaise and refrigerate.

  2. Heat the grill to high. Cut the pancetta or prosciutto – probably in half, although sizes of slices differ – so that it wraps around the middle of the prawn, still showing some of the prawn at either end. Thread each prawn on to a skewer and lay on a baking sheet with a rim. Mix the olive oil with sea salt and freshly ground pepper in a bowl and brush the prawns with the seasoned oil.

  3. Grill for 3-4 minutes on one side until the pancetta is crisp, then turn and grill for a minute or two more until cooked through. Serve hot or warm with the lemon mayonnaise for dipping.

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Comments, questions and tips

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9th Jul, 2010
I made this recipe but omitted the bamboo spears, putting the end of the prosciutto underneath the prawns initially. This proved to be a lot easier and meant there were more prawns to go round. They went down really well with family and friends.
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