Name: Pancetta Wrapped Prawns with Mud Crab and Spring Onion Risotto
Yield: Serves 4
Ingredients: 25ml Cream; 200g Cooked and picked mud crab; 200g Arborio rice; 8 slices Pancetta, thinly sliced; 5g Chives, sliced; 10ml Vegetable oil; Lemon; Freshly ground pepper; Salt; 40g Spring onion, sliced; 450ml Shellfish stock; 8 med. Tiger prawns, peeled and deveined; 60g Whole unsalted butter, diced; 50g Shallots, finely chopped; 1 Garlic clove, crushed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

8 med. Tiger prawns, peeled and deveined
8 slices Pancetta, thinly sliced
450ml

Method

Lay each prawn flat on a workbench and insert a wooden skewer through each one lengthways to prevent them from curling-up during cooking. Lightly season the prawns with salt and freshly ground pepper. Roll each prawn tightly in a slice of pancetta and refrigerate until ready to use.

Preheat the oven to 200°C<