Name: Fried courgette, prawn and bacon bundles (Rollito de calabacín con gamba y bacon)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 4 sesame seed toasts or crackers; 1 large courgette; 4 prawns, cooked and peeled; 4 strips lean bacon; salt and pepper to taste; flour for coating; 1 beaten egg for coating; olive oil for frying

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This pintxo is quite fiddly to prepare, but once you have mastered the technique you will use it again and again.

Ingredients

1 large courgette
4 strips lean bacon
4 prawns, cooked and peeled

Method

Cut the courgette in half lengthways, then cut 4 x 3mm (⅛-inch) slices, again lengthways, from one of the halves.
On each slice lay 1 strip of bacon and place 1 prawn on the end, then season with salt and pepper.
Roll the courgette up, being careful to ensure that the prawn stays in the centre, and secure with a toothpick.
Carefully dip the