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Fabulous Food: Bacon Wrapped Prawns

Dwyane Wade's Personal Chef gives you a delicious recipe to try for your next summer party.

By Lourdes Reigosa
|  Monday, Jul 22, 2013  |  Updated 4:43 PM EDT
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Chef Richard Ingraham shows you how to make delicious and  fresh bacon-wrapped prawns with white peach and lobster stuffing that you can make at your next summer party

Chef Richard Ingraham shows you how to make delicious and fresh bacon-wrapped prawns with white peach and lobster stuffing that you can make at your next summer party

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Looking to "mix things up" at your next summer soiree? Dwyane Wade's personal chef, Richard Ingraham, stopped by 6 in the Mix to show viewers how to make Bacon Wrapped Prawns with White Peach and Lobster Stuffing, a perfectly paired with some Ciroc Summertime Lemonade. Check out the recipe below.

Bacon Wrapped Prawns with White Peach and Lobster Stuffing Watermelon Tartar and Spicy  Vinaigrette:

Prawns:

10 Prawns cleaned and butterflied with heads and tails in tact

10 pieces Applewood smoked bacon

 

Watermelon Tartar:

2 cups seedless watermelon small diced

1 tablespoon green onions sliced thin

2 teaspoons fresh ginger minced

1/2 teaspoon jalapeno pepper minced

1 teaspoon lemon zest

1/2 teaspoon wasabi powder

1 tablespoon pickled ginger juice

1-teaspoon sesame oil

1-tablespoon ponzu

2 teaspoons rice wine vinegar

1/4 cup cooked lobster

 

Method:

1.    Combine all ingredients in a medium bowl and fold until well incorporated

2.    Refrigerate until you are ready to be use it

 

Wet Mix for Lobster Stuffing:

1/2 cup Mayonnaise

1 whole egg beaten

1 1/2 teaspoons red curry paste

1 1/2 cilantro chopped

1 teaspoon fresh ginger minced

 
Method:

In a medium bowl combine all ingredients until well incorporated

Spicy Vinaigrette:

1 tablespoon Sriracha chili sauce

1 tablespoon rice wine vinegar

2 teaspoons pickled ginger chopped

1 1/2 teaspoons honey

4 tablespoons orange juice

1 teaspoon ponzu

Method:

In a small bowl combine all ingredients until well incorporated

Lobster Stuffing:

2 white peaches peeled seeded and cut into small dice

1/2 teaspoon 5 spice powder

1 1/2 teaspoons honey

1 teaspoon sesame oil

1/4 Asiago cheese shredded

1 1/4 cup cooked lobster meat rough cut

1 1/2 cup wet mix


 Method:

1.    Preheat oven to 400 degrees

2.    Line three half-sheet pans with foil and sit to the side

3.    Place ten slices on one of the foil-lined pans and bake 12 minutes

4.    Remove from the oven and drain on paper towels until ready to use

5.    In a medium bowl combine peaches, 5 spice, honey, and sesame oil

6.    Toss until peaches are well coated then spread evenly on foiled prepared pan and bake for 10 minutes

7.    Remove peaches from the oven and let cool

8.    Combine all ingredients in a medium bowl and fold in cooled peaches last

Method for Prawns:

1.    Increase oven temperature to 450 degrees

2.    Place butterflied prawns on a foil lined sheet pan

3.    Stuff each prawn with 1 1/2 tablespoons of the lobster peach stuffing

4.    Wrap pre-cooked bacon around the stuffed prawn leaving the head and tail exposed

5.    Place prawns in the oven and bake for 10 minutes or until bacon is crispy

 

Plating:

1.    Place 3-4 tablespoons of tartar in the center of the plate 

2.    Place prawn on top and drizzle with spicy vinaigrette and tartar liquid

3.    Finish with thin slices of green onion

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