Looking for a crowd-pleasing appetiser? Make bacon-wrapped prawns! It’s ridiculously good.
I blame the bacon. Seriously, this one is really easy and crazy good. Bacon and prawns make a very happy couple.
- For the brine (optional, but recommended):
- 30g salt
- 30g sugar
- 500 ml water
- 10g ice
- For the bacon-wrapped shrimp:
- 450g (12 to 20 count), raw, peeled and deveined prawns (tail on)
- 2 tbsp extra virgin olive oil
- Zest from 1 lime
- 2 tbsp lime juice
- ½ tsp chili powder (less or more to taste)
- 6 to 10 strips thin bacon, cut in half (half as many pieces of bacon as there are prawns)
- For this recipe, we coat the prawns with some lime and chili powder, and then wrap them in slices of bacon. You can either put them on the grill or bake them in the oven.
- TIPS FOR THE BEST BACON-WRAPPED PRAWNS
- Here are a couple of tips that can help make bacon-wrapped prawns even better:
- Brine the Prawns: When grilling prawns I recommend brining them first. The brine will help prawns hold onto its moisture. Even when exposed to the high heat of the grill, brined prawns can remain plump and juicy.
- To make the brine, just whisk together kosher salt, sugar, and water in a bowl until the salt and sugar dissolve. Add ice and the prawns, and let it sit for 30 minutes (no longer or the prawns will get too salty).
- Pre-Cook the Bacon: Make sure to pre-cook the bacon a bit before wrapping them around the prawns. (We microwave the strips.) Otherwise, the prawns will be over-cooked in the time it takes for the bacon to be cooked.