Almost everyone I know loves Bacon wrapped Prawns, cholesterol and religious compunctions notwithstanding.
So what do you do when you have a nice batch of tiger prawns delivered to your door, and you know it would be criminal not to eat them right away?
You think up ways in which to cook them, and then somewhere in there a light bulb pops, and you open the freezer and almost on auto-pilot fish out a big pack of back bacon.
Now, why back bacon you may ask, and not streaky. Well, I suppose I feel guilty from all the Christmas binging. But truth be told… I love back bacon and it is something you would always find in my freezer. Though I must add that Indian back bacon unlike its Canadian counterpart, which I love more than any other, has a fair amount of fat, which does away with the need for any oil in the marinade that goes onto the prawns.
So coming back to the dish… the prawns were so fresh all they required was a rasher of bacon apiece (12 rashers for 12 prawns), a heaped tablespoon of honey, a teaspoon of light soy, the juice of 1/2 a lime, a large pinch of white pepper and about 2 teaspoons of fresh oregano… (I didn’t add any salt because the bacon and the soy took care of that part of the seasoning).
Popping the bacon wrapped prawns into a 200 degrees C oven for about 12 – 15 minutes, or till the prawns just began to turn pink. Turning on the top element of the oven to allow the bacon to caramelise for an additional 2 minutes on each side.
Don’t forget to flip the prawns over from time to time… and don’t let the prawns overcook.
And this is it… beautifully caramelised Honey Oregano Bacon wrapped Prawns.
… Or a beer?