About this recipe:Prawns are stuffed with feta cheese and chillies, then wrapped in bacon before being cooked on the barbecue. These delicious morsels are perfect for appetisers and will always go down well at dinner parties.
Makes: 20 morsels
20 raw medium-sized prawns, peeled and deveined
150g feta cheese, crumbled
1-3 large Scotch bonnet chillies, seeded and cut into slivers
10 rashers thickly sliced streaky bacon, cut in half
20 cocktail sticks, soaked in water
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat an outdoor barbecue for medium-low heat and lightly oil the cooking grate.
Use a sharp paring knife to cut down the backs of the prawns nearly all the way through, so you can spread apart the two halves. Open up the prawns and lay them out onto your work surface. Spoon some crumbled feta cheese onto each prawn, then top with slivers of Scotch bonnet chillies. Close up the prawn and wrap each with a strip of bacon; secure with a cocktail stick.
Cook on the preheated barbecue until the bacon has begun to crisp and the prawns are no longer translucent in the centre, 10 to 15 minutes.