Pancetta Wrapped Prawns with Mud Crab and Spring Onion Risotto



  • 8 med. Tiger prawns, peeled and deveined
  • 8 slices Pancetta, thinly sliced
  • 450ml Shellfish stock
  • 60g Whole unsalted butter, diced
  • 50g Shallots, finely chopped
  • 1 Garlic clove, crushed
  • 200g Arborio rice
  • 25ml Cream
  • 200g Cooked and picked mud crab
  • 40g Spring onion, sliced
  • Lemon
  • 10ml Vegetable oil
  • 5g Chives, sliced
  • Salt
  • Freshly ground pepper


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. Bring the shellfish stock to the boil and reduce the heat to a simmer.

Melt 25g diced butter in a heavy-based saucepan, add the shallots and garlic and sweat without colour for 2 minutes. Add the rice and seal without colour for a further 2 minutes. Add a ladle of shellfish stock, stir into the rice and continue to cook, stirring all the time to prevent the rice from sticking. Reduce the heat to a simmer and continue to cook the rice until the ladle of stock has been absorbed. Continue to add ladles of stock and cook the risotto until the rice is al dente which will take about 18 - 20 minutes.

To finish the risotto, add the cream and stir through the rice. Add 25g diced butter and stir until incorporated into the rice. Stir in the mud crab and 35g spring onion and season to taste with salt, freshly ground pepper and a squeeze of lemon. Remove and discard the garlic clove.

In a heavy-based pan heat the vegetable oil, add the prawns and cook over a gentle heat for 2 minutes until the pancetta is crisp. Turn the prawns over, transfer to the oven and continue to cook for a further 2 minutes. Add 10g butter and a squeeze of lemon to the pan and baste the prawns for a further minute.

Spoon the risotto into a warm bowl plate. Remove the skewers from the prawns and place 2 prawns onto the mud crab risotto. Sprinkle the remaining spring onion and sliced chives over the prawns.