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Chilli prawns with Brussels sprouts

Name: Chilli prawns with Brussels sprouts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 slices (80g) pancetta or bacon, cut into strips; 600g brussels sprouts, trimmed (larger sprouts halved); 20g unsalted butter; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; 2 garlic cloves, thinly sliced; 1 long red chilli, deseeded, thinly sliced; 20 green prawns (800g), peeled and butterflied, tails intact

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15m

Chilli prawns with brussels sprouts (gluten-free)

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Brussels sprouts taste fantastic with crunchy pieces of salty pancetta in this gourmet gluten-free meal idea.

6 slices (80g) pancetta or bacon, cut into strips
600g brussels sprouts, trimmed (larger sprouts halved)
20g unsalted butter
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 long red chilli, deseeded, thinly sliced
20 green prawns (800g), peeled and butterflied, tails intact

Method

1.

Preheat the oven to 200°C.
2.

Place the pancetta strips on a baking tray and place in the oven for about 7 minutes or until lightly crisped.
3.

Meanwhile, cook the brussels sprouts in a saucepan of boiling salted water for about 5 minutes until just tender, then drain. While still hot, place in a bowl with the crisped pancetta, butter and vinegar. Season with plenty of sea salt and black pepper, then toss to melt the butter and coat the sprouts.
4.

Heat the olive oil in a large frypan over medium heat. Add the sliced garlic and chilli, and cook, stirring, for 1 minute until fragrant. Increase the heat to medium-high, add the prawns and cook, stirring, for 2-3 minutes until opaque. Divide the sprouts among bowls and top with the chilli prawns.