Pancetta Wrapped Prawns Recipe

Render bacon

Heat a medium skillet over medium heat and add 1 tablespoon olive oil. Add the finely chopped streaky bacon and cook, stirring occasionally, until fat is rendered and bacon pieces are golden and slightly crisp, about 8–10 minutes.

Cook aromatics

Push the bacon to one side, add the diced onion to the pan and cook in the bacon fat for 6–8 minutes until soft and translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Caramelize and deglaze

Stir in the brown sugar and cook 1–2 minutes to dissolve. Add the balsamic vinegar and Worcestershire sauce to deglaze the pan, scraping up browned bits. If using coffee, add it now. Let simmer gently for 2–3 minutes.

Simmer to jam consistency

Add maple syrup (or honey), thyme, black pepper and 2 tablespoons water. Reduce heat to low and simmer, stirring occasionally, until mixture thickens to a spoon-coating jam — about 10–12 minutes. If it gets too dry, add 1 tablespoon water at a time.

Blend (optional) and cool

For a smoother jam, pulse the mixture 3–4 times in a food processor or use an immersion blender briefly, leaving some texture. Transfer to a bowl and let cool to room temperature; the jam will thicken as it cools.

Prepare prawns

Pat prawns dry with paper towels. Season lightly with 1 teaspoon salt, 1/2 teaspoon black pepper and smoked paprika (if using). Toss with 1 tablespoon olive oil to coat evenly.

Wrap with pancetta

Lay out a slice of pancetta, and wrap it around each prawn starting at the body and finishing near the tail, leaving tail exposed. Secure with a skewer through the tail and body (two prawns per skewer can be used) or leave individually skewered. Repeat for all prawns.

Cook prawns

There are two common cooking methods: pan-sear or grill/oven. For pan-sear: heat a large skillet over medium-high heat (no additional fat if pancetta released enough). Place wrapped prawns seam-side down and cook 2–3 minutes per side until pancetta is crisp and prawns are opaque and just cooked through (internal temp ~60°C/140°F). For grill: preheat grill to medium-high and grill 2–3 minutes per side. For oven: preheat to 220°C/425°F and bake on a rimmed sheet 6–8 minutes, finishing under broiler 1–2 minutes for crisping if needed.

Rest

Transfer cooked prawns to a plate and let rest 1–2 minutes. This helps juices redistribute and ensures pancetta stays crisp.

Spoon a generous tablespoon of bacon jam onto each serving plate or onto a communal board. Arrange 3 prawns per person on top of or next to the jam. Squeeze a little lemon over the prawns, sprinkle chopped parsley, and serve immediately while warm.

Leftover bacon jam can be refrigerated in an airtight container for up to 1 week and served with cheese, sandwiches, or more seafood.