Friday, July 11, 2008
Pan Grilled Bacon rolled Prawns
Ingredients
Large Prawns
Streaky Bacon
How to make Pan Grilled Bacon rolled Prawns
To do this, you will only need large prawns and bacon. Smaller prawns are not advisable to be used here as they will end up being dry and hard.
First, you have to shell your prawns. The head and shells can be retained to make Laksa. Then pierce a wooden skewer through the prawn from the tail-end. Oh, and please remember to wet the wooden skewer first. This is to prevent it from burning during the grilling process.
Next, wrap a bacon from the tail-end with the fatty part of the bacon 'outside'. Overlap the bacon a little and continue wrapping till the whole prawn is covered. Tuck the loose end of the bacon in. If you have no idea how to do it, just use a toothpick to secure. Likewise, wet the toothpick first before use. You can season with some ground black pepper and set them to grill till cooked. Remove the toothpick and serve with sweet and spicy sauce or your preferred sauce.
If you have the time, the best way to do this is to partially cook the bacon first. It should not be brown; just cooked. This should take about less than 1 minute. Let it cool then starts with the wrapping. This is to ensure that the prawn that is wrapped inside will not be over cooked and become dried. You can use this method too if you are not using large prawns.
You can also do this using the oven if you like. I haven't seen the grilled marks on my food for a long time so I'm using the grill pan this time. ;)
