Pot prawns with garlic, pancetta and lemon
The secret to these delicious prawns is to be generous with the oil. All the ingredients are chosen to infuse their flavour into the oil, so that it can be mopped up with the bread.
Ingredients
1 cup extra virgin olive oil
4 cloves garlic, peeled whole and lightly crushed
rind of 1 lemon, peeled
50g pancetta, cut into cubes
500g prawns, peeled and deveined, tails intact
salt and black pepper, to season
½ a baguette, to serve
Method
Heat a little of the olive oil over medium heat in a frying pan just large enough to just accommodate the prawns. Add the garlic cloves and fry for a minute, until very lightly browned. Add the lemon rind, pancetta cubes and the remainder of the oil and reduce the heat to low. Allow the oil to infuse on low heat for about 15 minutes.
Add the prawns and heat through gently for a further 10-15 minutes until the prawns are just cooked. Season with salt and black pepper and serve with chunks of baguette to soak up the flavourful oil.
Adam's tip Buy your prawns with the shell on. Prawn shells have a huge amount of flavour and frying the shells in the olive oil before adding the garlic will give your pot prawns a huge boost.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/pot-prawns-with-garlic-pancetta-and-lemon-20180703-h1275k.html