I first had bacon wrapped prawns on a beach in Dominican. Kevin and I were there for a birthday party. Our friend Brett flew a number of his close friends to Dominican to celebrate his 50th with him. We went to this beautiful restaurant on the beach and one of the appies that was served were bacon wrapped prawns. I was amazed how tasty such a simple little appy could be.
When Debbie and decided to make these and post the recipe on our blog, we were originally going to just do simple bacon wrapped prawns, but as we talked about it and started making these, we decided to kick it up a notch (thanks Emeril) and season the prawns with lime and cajun spices.
Then, Debbie says, “I have an idea!” I had just got a new bottle of white truffle oil the day before and Debbie must have remembered because she whipped up this amazing dipping sauce for our prawns using the truffle oil, roasted garlic and mayo! Garlicy, creamy, and with that hint of truffle that makes this sauce taste decadent. This aioli would be excellent with potato fries or sweet potato fries too!
The prawns themselves are delicious, but the star of the show is the Roasted Garlic and Truffle Oil Aioli. It takes these prawns over the top in the “to die for” area. Honestly, we couldnt stop eating them. We ate all but 3 and only because Debbie set those aside to bring home for Mark. Isnt she a sweetheart?
So when you cook the bacon to wrap around the prawns, you just want to pre-cook them a bit first to render the fat. Bacon takes much longer to cook than the prawns so you want them to be cooked but still pliable. Then when they go in the oven with the prawns the bacon will get crispy without overcooking the prawns.
These would be an awesome h’orderves for your next party. Grey cup or Christmas party!
We also used these prawns as a garnish for our Rum Caesar that we are posting for Cocktail Friday this week!
- 15 - 20 prawns, thawed, peeled, and deveined
- 1 tbsp lime juice
- ½ tsp cajun seasoning
- ½ tsp seafood seasoning
- 10 strips of bacon cut into half
FOR THE SAUCE
- ¼ cup mayo
- 2 cloves roasted garlic, smashed up (you can use unroasted garlic too, but roasted is much better)
- ½ tsp truffle oil
- pinch of salt
- Roast a head of garlic with a little olive oil and salt on top, wrapping it in foil and baking for 40 mins at 400 degrees.
- Mix the mayo, garlic, truffle oil and salt together in a small bowl. Set aside.
- Heat your oven to 350 degrees.
- Prepare your prawns by thawing them, peeling them and de-veining them if need be.
- Line a baking sheet with tin foil and spread the bacon pieces out on the sheet. Bake the bacon for about 8 mins till its cooked but still pliable. You dont want it crispy here!
- Remove from the oven and place bacon on a plate lined with paper towel. Dab the fat off.
- In a bowl, toss the prawns with the lime juice, cajun and seafood seasonings.
- Line another tray with parchment paper or foil.
- Wrap each prawn with a piece of bacon and secure with a skewer or toothpick and place on the parchment paper. Continue till all prawns are wrapped.
- Cook in the oven for about 3 mins, flip them over and cook an additional 3 mins. The prawns should be bright pink and cooked through. If you need to, cut one open and check to see. They will be white all the way through.