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Pancetta and Spring Onion wrapped Prawns

This 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 Genevieve’s Cuisine where every dish is created by her.

When asked what was her inspiration for the web site and why her food writing differs from others, this is what Genevieve had to say:

"I 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 can’t every recipe be worth printing after all it isn’t the volume of recipes that give you a good culinary site, it’s 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 can’t see the food you can’t imagine it.

I endeavoured to fill a gap by learning photography and to write about food leaving out everything I dislike about other food writers recipes."

To read more and obtain more recipes visit Genevieve’s Cuisine <click here>


12 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


  • If 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.
  • Chop 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.
  • Slice 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.
  • Heat 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.
  • Turn 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.

Makes 12

Genevieve McGough