Barbecued Pancetta Wrapped Prawns

    40 min

    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.

    18 people made this

    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.

    BBQ tips

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

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    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    I was looking for the main attraction for a 4 course Mother's Day brunch and stumbled on this recipe. WOW!!! These were a hit. I made them again the very next weekend they were so great! The only change I made (on accident) was instead of making the cilantro oil and then the chipotle vinaigrette seperatly, I made it all together (so it was Chipotle Cilantro Vinaigrette). It tasted great and I didn't see a reason to keep them seperate if you're going to pour both on the shrimp. Just be sure to grill the shrimp long enough. I was concerned I would over do it and pulled the first batch off the grill a little early. Make sure the pancetta (Italian bacon) is nice and done and the shrimp will be perfect.  -  07 Jul 2007  (Review from Allrecipes US | Canada)


    I made this for a Friday night get together we have every week. It was a hit. I poured a little of each sauce over the plate of shrimp after they were grilled as the recipe suggested and then my guests used the rest of the sauces for dipping sauces. I will definitley make this again.  -  15 Oct 2007  (Review from Allrecipes US | Canada)


    This was really good. The flavors from the pancetta, shrimp, chipotle, cilantro went very well together. To Joe Blue, not only did you butcher the spelling of "cilantro", OF COURSE it was oily. It's a cilantro OIL.  -  30 Apr 2009  (Review from Allrecipes US | Canada)