Spanish Prawns Recipe
Smoked bacon wrapped prawns, sriracha lime aioli, pineapple salsa + balsamic reduction
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Ingredients
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For the Prawns
For the Sriracha Lime Aioli
For the Pineapple Salsa
For the Balsamic Reduction
Method
Preparing the Prawns
- 1
Wrap the Prawns
Preheat the oven to 400°F (200°C). Wrap each prawn with a slice of smoked bacon and secure with a toothpick. Season with salt and black pepper.
- 2
Cook the Prawns
In a large skillet, heat olive oil over medium-high heat. Add the bacon-wrapped prawns and cook until the bacon is crispy and the prawns are cooked through, about 4-5 minutes per side.
Making the Sriracha Lime Aioli
- 3
Combine the Ingredients
In a bowl, mix mayonnaise, sriracha sauce, lime juice, minced garlic, and salt. Adjust seasoning to taste.
Preparing the Pineapple Salsa
- 4
Making the Balsamic Reduction
- 5
Cook the Balsamic Reduction
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until the mixture is reduced by half and thickened, about 10-15 minutes. Remove from heat and let cool.
Serving
- 6
Plate the Dish
Arrange the bacon-wrapped prawns on a serving platter. Serve with sriracha lime aioli, pineapple salsa, and drizzle with balsamic reduction.
