Method

to make Sambuca butter sauce:
1

Add oil in small saucepan, when hot add onion, peppercorn, garlic and cook on a gentle heat for 2-3min. Add prawns head and cook for 3-4mins, add sambuca and ‘flame off’ the alcohol (be careful when doing this). Then add 100ml water and reduce by half, then add cream and reduce by 1/3.

2

Remove from heat, then whisk in butter a little at the time till melted. Add lemon juice then season and sieve through a strainer and set aside

--
3

Run the long stick into each prawn’s, from the top part to the end of the tail.

4

Wrap each prawn with a slice of pancetta

5

Heat a grill pan, when hot place prawns onto the grill and cook for 2-3min on each side, add rosemary and a drizzle of while while they’re cooking. When ready remove from grill and move onto a plate

6

Dress radicchio salad with oil and season only, place prawns on top and drizzle with as little or as much sambuca sauce

Prep Time20 minsCook Time5 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 12 king prawns, head removed/cleaned, shell removed, tail’s on (save heads)
 12 Puopolo Smallgoods pancetta slices
 2 fresh rosemary sprigs
 12 long wooden sticks (toothpicks)
 ½ radicchio salad, thinly sliced
 50 ml of extra virgin olive oil
 Baby herbs to garnish
Sambuca sauce:
 125 g unsalted butter, diced and cold
 6 prawns heads
 120 ml sambuca
 60 ml fresh cream
 4 peppercorns
 1 garlic clove, crushed
 ¼ onion finely chopped
 2 tbsp extra virgin olive oil
 ¼ lemon juice
 Salt & Pepper

Ingredients

 12 king prawns, head removed/cleaned, shell removed, tail’s on (save heads)
 12 Puopolo Smallgoods pancetta slices
 2 fresh rosemary sprigs
 12 long wooden sticks (toothpicks)
 ½ radicchio salad, thinly sliced
 50 ml of extra virgin olive oil
 Baby herbs to garnish
Sambuca sauce:
 125 g unsalted butter, diced and cold
 6 prawns heads
 120 ml sambuca
 60 ml fresh cream
 4 peppercorns
 1 garlic clove, crushed
 ¼ onion finely chopped
 2 tbsp extra virgin olive oil
 ¼ lemon juice
 Salt & Pepper

Directions

to make Sambuca butter sauce:
1

Add oil in small saucepan, when hot add onion, peppercorn, garlic and cook on a gentle heat for 2-3min. Add prawns head and cook for 3-4mins, add sambuca and ‘flame off’ the alcohol (be careful when doing this). Then add 100ml water and reduce by half, then add cream and reduce by 1/3.

2

Remove from heat, then whisk in butter a little at the time till melted. Add lemon juice then season and sieve through a strainer and set aside

--
3

Run the long stick into each prawn’s, from the top part to the end of the tail.

4

Wrap each prawn with a slice of pancetta

5

Heat a grill pan, when hot place prawns onto the grill and cook for 2-3min on each side, add rosemary and a drizzle of while while they’re cooking. When ready remove from grill and move onto a plate

6

Dress radicchio salad with oil and season only, place prawns on top and drizzle with as little or as much sambuca sauce

Grilled prawns with pancetta, rosemary, sambuca butter sauce
IngredientsDirections