I was inspired by a magazine for this recipe.
As is typical of me, though, this recipe doesn’t come close to resembling the recipe that inspired me!
I picture you, my readers, making this dish at the height of summer so you can eat it out on the deck or patio while absorbing as much heat and vitamin D from the sun as you can.
Of course, if you can wrangle up some fresh prawns from our own waters they’d be wonderful, so by all means use them.
(The Western Family white prawns often go on sale at Overwaitea for a great price.)
I made this in a wok but you could use a large fry pan if you like.
Pancetta Prawns
1- tsp grape seed oil or extra virgin olive oil
1- pkg sliced pancetta, cut in thin strips
2 - 454 gram bags of peeled raw prawns
1/4 tsp - minced garlic
1 tsp - minced basil leaves
1 bunch - green onion, sliced on the diagonal
1 - mango peeled and diced medium
1 - small lime, quartered
Juice of one small lime
Putting it all together
Heat the oil in wok over high heat.
Add in pancetta strips and cook until almost crisp, then add the prawns and garlic while stirring occasionally.
When prawns are almost cooked, add the green onions, diced mango and basil leaves.
Cook until the mango is heated through and the green onions have cooked, but are still bright green.
At the last second before serving, toss in the lime juice.
Serve hot with crusty garlic bread and extra wedges of lime, or over a bed of mixed baby greens.
For more of an elegant presentation, wrap the prawns and chunks of mango in the pancetta then thread on a skewer.
Make a wet rub out of the oil, green onions, garlic and basil and rub on the skewered fruit and prawns.
Refrigerate for approximately two hours.
When ready to cook, grill on barbecue or broil in the oven.
At the last minute brush with lime juice and serve with lime wedges.