This simple and delicious canape or starter will impress hungry guests at your next gathering.

Recipe Jane Edwardson | Photograph Aubrey Jonsson

Pan-fried pancetta-wrapped prawns with lemon and dill aioli
Serves approx 10-12 people as a canape 

prawns
2 doz medium prawn cutlets
12 slices pancetta cut in half
olive oil
1 clove garlic crushed
½ lemon, zested
cracked pepper to season 

Combine prawns, garlic, lemon zest, olive oil and cracked pepper in a bowl and toss to coat evenly. Wrap each slice of pancetta around the middle of the prawns like a blanket (you can either leave the tail tips on the prawns to use as handles or pinch them off so your guests aren’t left holding them and juggling their drink). Heat a large non-stick frypan with a tablespoon or two of oil and fry prawns on both sides until pancetta is turning crispy and golden. Allow to rest for a few minutes before serving with dipping aioli 

aioli
2 cups of your favourite store-bought mayonnaise
1 small clove fresh garlic, crushed
1 lemon, zest and juice
½ bunch of dill, picked and chopped
dash of good olive oil
pinch of white pepper to taste 

Mix everything together in a bowl with a whisk, adding lemon juice slowly to combine (and to taste as you may not need all of the juice). Aioli can keep for up to a week in the fridge. 

 

This recipe first appeared in the Dec 2019 / Jan 2020 issue of SALIFE magazine.