Pancetta and Spring Onion wrapped Prawns
recipe has been reproduced with the kind permission
of Genevieve McGough. Genevieve is a chef in
Auckland New Zealand with fifteen years experience in
professional cookery. She has her own web site called
Cuisine where every dish is created by her.
asked what was her inspiration for the web site and
why her food writing differs from others, this is what
Genevieve had to say:
have spent many hours myself searching the internet
for recipe ideas and became tired of wading through
hundreds of recipes on huge sites just to find one worth
printing. I thought to myself why cant every recipe
be worth printing after all it isnt the volume
of recipes that give you a good culinary site, its
the quality. The other factor I thought was missing
was food photography. When chefs look through cookbooks
for inspiration, they often only look at the pictures.
This can be enough to inspire a new dish all by itself.
If you cant see the food you cant imagine
endeavoured to fill a gap by learning photography and
to write about food leaving out everything I dislike
about other food writers recipes."
read more and obtain more recipes visit Genevieves
king prawn cutlets
12 slices of pancetta
2 spring onions
1 tablespoon olive oil
1 tablespoon cooking oil
1 garlic clove
1/2 a chilli
25g / 1 oz shallot
A large pinch of salt
Ground black pepper
the prawns are whole, you will need to peel them except
for the very last segment that holds on the tale.
Slice down the back removing the guts and put them
in a bowl.
the shallots, chilli and garlic as fine as you can
and add them to the prawns with the olive oil. Season
with the salt and a good grind of black pepper, then
if you can, allow them to marinate over night.
the spring onions lengthways into long strips and
rest them cut side up on a board, place the pancetta
on top and roll the prawn up starting from your side
of the board and moving away from you.
a frying pan with the cooking oil and fry the prawns
on a gentle heat for 2 minutes. Turn over and fry
the other side a further 2 minutes.
the heat off and allow them to rest in the pan a further
2 minutes to be sure they are cooked through. They
are ready to serve.