Barbecued Pancetta Wrapped Prawns

Barbecued Pancetta Wrapped Prawns


15 people made this

About this recipe: Raw prawns are wrapped in pancetta, then barbecued until cooked. The prawns are served with a coriander oil and a chipotle vinaigrette. Serve as a main course or as an appetiser.

Ryan Nomura

Serves: 8 

  • 1 bunch coriander, rinsed
  • 250ml rapeseed oil
  • 1 teaspoon honey
  • 4 teaspoons fresh lime juice
  • salt to taste
  • 1 (210g) tin chipotle chillies in adobo sauce, chillies set aside
  • 1 tablespoon adobo sauce from tinned chipotle chillies
  • 4 tablespoons fresh lemon juice
  • 125ml rice vinegar
  • 1 clove garlic
  • 250ml rapeseed oil
  • salt to taste
  • 1.35kg raw, extra-large prawns, peeled and deveined, tail left on
  • 900g thinly sliced pancetta

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Prepare coriander oil by pureeing coriander, rapeseed oil, honey, lime juice and salt to taste until smooth; pour into a bowl or bottle and set aside.
  2. Prepare the chipotle vinaigrette by pureeing the chipotle chillies, adobo sauce, lemon juice, rice vinegar and garlic in a liquidiser until smooth. With the liquidiser running, slowly pour in 250ml rapeseed oil and puree until creamy. Season to taste with salt and set aside.
  3. Preheat a barbecue for medium heat.
  4. Cut the pancetta slices in half. Wrap a half slice of pancetta around each prawn. Barbecue until the pancetta has crisped and the prawns have turned opaque, 2 to 3 minutes per side. Drain on kitchen towels.
  5. To serve, arrange cooked prawns on a warmed serving plate or individual plates and drizzle with chipotle vinaigrette and coriander oil.

Alternative cooking methods

You can also cook the prawns under the grill.


Chipotle chillies in adobo sauce can be purchased online.

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Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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