• 4servings
  • 50minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, H, C, D
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 24 raw king prawns , shelled, tail on, veins removed

  2. 4 tbsp olive oil

  3. 12 slices pancetta

  4. 12 basil

  5. 800baby g potatoes

  6. sea salt and pepper

  7. 200 g peas , fresh or frozen

  8. 150 g butter , diced

  9. 350 ml creme fraiche

  10. 4 tbsp parsley , chopped

  11. 4 tbsp mint , chopped

  12. 2 baby gem lettuce

  13. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. To make the prawns; preheat a barbecue.

  2. Drizzle the prawns with olive oil and season with sea salt and freshly ground black pepper.

  3. Cut each pancetta slice in half and lay flat on work surface. Top with half a basil leaf and a prawn.

  4. Roll the pancetta around the prawns and thread 6 onto each skewer.

  5. Cook for approximately 3 minutes on each side on the barbecue.

  6. To make the smashed spuds with peas; cook the potatoes in boiling salted water for about 15-20 minutes or until tender. Remove the potatoes and place in a large bowl.

  7. Cook the peas in the remaining water for about 3 minutes or until tender.

  8. Smash the potatoes with a potato masher until 'chunky' and then add the crème fraiche, butter and herbs. Season with salt and pepper and then add the drained peas.

  9. To make the barbecued baby gem lettuce; cut the lettuce in half lengthways and then again into quarters. Drizzle with olive oil and season. Place on the barbecue and cook for 1 minute on either side.

  10. Comments & Ratings Rate this recipe by clicking on the stars.


Send feedback