Grilled Pancetta-wrapped Prawns

Grilled Pancetta-wrapped Prawns

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  • 2 cloves garlic, minced
  • 1 tablespoon tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin or sherry
  • 1 tablespoon brown sugar
  • 24 large prawns - tail left on, peeled and deveined
  • 24 thin slices pancetta
  • 1/4 cup sweet chili sauce
  • Black or white sesame seeds
  • Thinly sliced green onions, for garnish (optional)


Combine garlic, tamari, sesame oil, mirin and brown sugar in a large container with a tight-fitting lid. Add prawns and marinate in the refrigerator for 1 hour or as long as overnight.

Preheat grill to 400° F.

Remove prawns from marinade and pat dry. Wrap each prawn in a slice of pancetta. Brush each with a little sweet chili sauce and sprinkle with a pinch of sesame seeds. String on skewers and grill for 5 to 7 minutes, turning once. The pancetta should be golden and prawns opaque in the center.

Arrange prawns on a platter or individual plates and drizzle with remaining sweet chili sauce. If you like, garnish with thin strips of green onions.