Prawns and sumac aïoli

Living Etc - - DESIGN -

Makes ap­prox 20

250g raw, tail-on prawns

295g pancetta, cut in half length­ways 3 ta­ble­spoons may­on­naise ¼ tea­spoon puréed gar­lic 1 tea­spoon ground sumac 1 tea­spoon olive oil salt and black pep­per Wrap each prawn in a pancetta slice and trans­fer to a non-stick bak­ing tray.

Mix the may­on­naise with the gar­lic, sumac and olive oil and sea­son. De­cant into a small serv­ing bowl and sprin­kle with a lit­tle more sumac.

Grill the prawns un­der a high heat for 2 mins on each side, or cook at 200°C/ gas mark 6 for 5-6 mins, un­til the prawns are pink and the pancetta is crisp.

Serve the prawns hot on a plat­ter with the sumac aïoli dip.

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