Bacon wrapped jalapeno prawns

    30 min

    These prawns make wonderful finger food. Serve them at your next informal dinner party. Prawns are stuffed with jalapeno pepper, then wrapped in bacon and fried to perfection.

    23 people made this

    Makes: 32 prawns

    • 1 litre vegetable oil for frying
    • 32 medium-sized raw prawns, peeled, deveined and tail left on
    • 1/2 (220g) jar jalapeno peppers, drained and finely sliced
    • 16 rashers streaky bacon, cut in half
    • 32 cocktail sticks

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat oil in a deep fat fryer or large saucepan to 180 degrees C.
    2. Cut the prawns along the back, nearly through to the front. Stuff each prawn with some jalapeno pepper, then wrap with half a slice of bacon. Secure with a skewer. Repeat with the remaining ingredients.
    3. Cook the prawns in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a kitchen towel-lined plate before serving.

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    Reviews in English (19)


    I baked ours, with the exception of cholesterol, I think I've managed to make this MUCH healthier First, I par-baked TURKEY bacon in half-slices. This reduces both sodium AND fat and left the bacon pliable enough to wrap. Then, I cleaned & roasted 10 FRESH jalapenos in a drizzle of olive oil & a pinch of sea salt for about 10 minutes. Again, a reduction of sodium AND leaving nutrition in the pepper. Then, I wrapped about a 1/3 of each jalapeno & a half-slice of bacon around each shrimp & secured with a toothpick. I baked them at 400 degrees for 15 minutes. In addition, I prepared an "eye-balled" provolone cheese sauce for dipping. YUMMMMM!  -  15 Nov 2010  (Review from Allrecipes US | Canada)


    These were very good but we did grill instead of deep-fry ours. The tastes were great!!  -  27 Jul 2010  (Review from Allrecipes US | Canada)


    My husband and I have friends that own a very reputed Chinese restaurant (they come from China, actually) that we love going to. They serve this there and I've been trying to get the recipe for ages. Now, I'll finally be able to make this at home. Thanks for sharing!  -  25 Jun 2010  (Review from Allrecipes US | Canada)