There are stuffed prawns, there are wrapped prawns, and then there are prawns stuffed with crab and wrapped in bacon. These do take a little bit of skill to tackle, but not to worry: the instructions below include pictures.
Here’s why these are worth the effort.
They’re actually pretty filling. For some reason, I feel like that’s a good thing to point out. If you’re going to take the time to stuff and wrap a prawn, it’s good to know that two feels like a generous appetizer serving and three are perfect as a protein topper for salad or polenta.
Tell us how these worked out for you!
Did you serve them as an appetizer or as the protein in a meal? Did you catch the tip to use a toothpick to help hold it together until the bacon crisps under the broiler? Share your experience in the comments below!
Also, this is a Paleo-friendly, gluten-free recipe, so if you don’t need to go that route, you can replace the coconut flour with regular flour.
- 12 Prawns extra large, raw and shelled
- 8 oz crab meat
- 6 slices bacon thick cut
- 2 cloves garlic finely minced
- ¼ cup scallions thinly sliced
- 1 tbsp flat-leaf parsley chopped
- ¼ tsp sea salt
- ¼ tsp paprika
- ¼ tsp black pepper
- 1 tbsp coconut flour
- 1 egg
- Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone baking sheet.
- Thaw the prawns, if frozen. Remove the shell, though leaving the tail intact is just fine.
- Slice lengthwise with a paring knife to butterfly without cutting completely through the prawn.
- Cut the six slices of bacon in half and set aside.
- Mix the crab together with all remaining ingredients and ready station to assemble.
- Lay down a slice of bacon, place a butterflied prawn cross-wise at the center, take a heaping spoonful of the crab mixture and pack it into the prawn.
- Wrap the bacon around the crab-stuffed prawn and secure the loose ends with toothpicks.
- Arrange each wrapped prawn evenly on the cookie sheet (the silicone sheet or the oven-safe cooling rack) and pop it in the preheated oven. Bake for 15 minutes at 375°F, then switch to broiling on high for 3-5 minutes to achieve the ideal doneness of the bacon.
- Serve warm with or without a preferred dipping sauce.