Pancetta-wrapped prawns with caper aioli and lemon

Viva 31/8/2011

Amanda Laird

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Ingredients

12	Raw prawns
1	Freshly ground black pepper, to season
6 slices	Pancetta
4 slices	Lemons, to serve

Caper aioli

2 tbsp	Capers, drained
4 cloves	Garlic
4	Eggs, yolks
1	Lemon, juiced
1 to drizzle	Olive oil
1	Salt, to taste

Directions

Season the prawns with black pepper. Tear each slice of pancetta lengthwise and wrap around each prawn.
Heat a frypan or grill and cook the prawns for a couple of minutes on each side, depending on their size. Allow the pancetta to get crisp.
To make the aioli, put the capers, garlic, yolks and lemon into a food processor or blender. Turn on and process until all combined.
Slowly drizzle enough olive oil in with the motor still running, until you have a thick and creamy sauce. Season to taste. A little boiling water can be added if the the aioli is too thick.

Chef's tip When using pancetta to wrap the prawns, you don't need to add salt as the pancetta provides plenty. Remember to place a few small bowls around for people to drop the prawn tails into.

Makes 12