Pan-roasted Pancetta-wrapped Prawns with Pomegranate-Wasabi Reduction

Pan-roasted Pancetta-wrapped Prawns with Pomegranate-Wasabi Reduction

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  • 24 large wild Alaskan prawns (21 to 25 or larger), peeled and deveined, tail on
  • 3 tablespoons soy sauce
  • 2 cups pomegranate juice
  • 1 teaspoon wasabi paste, or to taste
  • 24 thin slices pancetta
  • Black or white sesame seeds


Toss prawns in soy sauce and marinate in the refrigeratr for 1 hour or up to overnight.

Combine pomegranate juice and wasabi in a saucepan and boil to reduce to a thick syrup. It will thicken as it cools. Set aside.

Pat prawns dry and wrap each one in a slice of pancetta (the pancetta will stick to itself as you wrap; if it tends to flap open, secure it with a small toothpick).

Preheat oven to 375° F.

Heat a large, heavy sauté pan over medium-high heat and sear prawns on each side for 1 minute, until lightly golden. Transfer the pan to the oven and cook for 5 minutes or until prawns are opaque through.

Arrange prawns on a platter or individual plates and drizzle with sauce. Sprinkle with sesame seeds.

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