Bacon Wrapped Prawns Recipe
served with stuffed parmesan cheese and chipotle aioli
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Ingredients
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Bacon-Wrapped Prawns
Stuffed Parmesan Cheese
Chipotle Aioli
Garnish (optional)
Method
Stuffed Parmesan Cheese
Make filling
In a small bowl, combine softened cream cheese, grated Parmesan, minced garlic, chopped parsley, lemon zest and 1/4 tsp black pepper. Mix until smooth and homogenous. Taste and adjust salt/pepper if needed. Transfer filling to a piping bag or small resealable bag and refrigerate until ready to use (at least 10 minutes to firm slightly).
Chipotle Aioli
Prepare aioli
Whisk together mayonnaise, finely minced chipotle, adobo sauce, lime juice, honey, smoked paprika and 1/4 tsp salt in a bowl until smooth. Taste and adjust heat or acidity. Refrigerate until serving; flavors meld in 15–30 minutes.
Bacon-Wrapped Prawns
Prep prawns and bacon
Pat prawns dry with paper towels. If tails are on, leave tails for presentation. Using a paring knife, make a shallow slit along the back of each prawn and remove any remaining vein. Season both sides lightly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika, distributing evenly across prawns.
Assemble with parmesan filling
Using the piping bag or small spoon, pipe or spoon about 1/2 teaspoon of the stuffed Parmesan mixture into the slit or along the inner curve of each prawn (just enough for a small cheesy pocket). This will give a cheesy center that melts during cooking.
Wrap with bacon
Cut each bacon slice in half crosswise to yield 24 short strips. Wrap one bacon strip around the middle of each prawn (just behind the head or at the widest part), overlapping slightly to secure. If needed, secure each wrapped prawn with a wooden skewer or metal pick. Brush lightly with 1 tablespoon olive oil to help browning.
Cook — oven method (recommended for even cooking)
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange bacon-wrapped prawns on the rack spaced apart. Bake 10–14 minutes until bacon is crisp and prawns are opaque and just cooked through; internal prawns temperature should reach 120–135°F (49–57°C). For extra crispness, finish under broiler 1–2 minutes watching carefully to avoid burning.
Cook — stovetop method (optional)
Heat a large cast-iron skillet or nonstick pan over medium-high heat. Add a thin layer of oil and sear bacon-wrapped prawns seam-side down for 1.5–2 minutes to set the bacon, then turn and cook an additional 1.5–2 minutes per side, rotating until bacon is browned and prawns are opaque. Transfer to a plate and keep warm.