- 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.