Method
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.
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
Run the long stick into each prawn’s, from the top part to the end of the tail.
Wrap each prawn with a slice of pancetta
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
Dress radicchio salad with oil and season only, place prawns on top and drizzle with as little or as much sambuca sauce
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
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.
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
Run the long stick into each prawn’s, from the top part to the end of the tail.
Wrap each prawn with a slice of pancetta
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
Dress radicchio salad with oil and season only, place prawns on top and drizzle with as little or as much sambuca sauce