Pot prawns with garlic, pancetta and lemon

Adam Liaw
Pot prawns with garlic, pancetta and lemon.
Pot prawns with garlic, pancetta and lemon. Photo: William Meppem

​The secret to these delicious prawns is to be generous with the oil. All the ingredients are chosen to infuse their flavour into the oil, so that it can be mopped up with the bread.

Ingredients

• 1 cup extra virgin olive oil

• 4 cloves garlic, peeled whole and lightly crushed

• rind of 1 lemon, peeled

• 50g pancetta, cut into cubes

• 500g prawns, peeled and deveined, tails intact

• salt and black pepper, to season

• ½ a baguette, to serve 

Method

Heat a little of the olive oil over medium heat in a frying pan just large enough to just accommodate the prawns. Add the garlic cloves and fry for a minute, until very lightly browned. Add the lemon rind, pancetta cubes and the remainder of the oil and reduce the heat to low. Allow the oil to infuse on low heat for about 15 minutes. 

Add the prawns and heat through gently for a further 10-15 minutes until the prawns are just cooked. Season with salt and black pepper and serve with chunks of baguette to soak up the flavourful oil.

Adam's tip Buy your prawns with the shell on. Prawn shells have a huge amount of flavour and frying the shells in the olive oil before adding the garlic will give your pot prawns a huge boost.