There isn't much of an ingredient list for this recipe. Essentially it comes down to three ingredients:
1. The largest prawns you can purchase/afford
2. Whatever cheese you like the idea of using, I went for cheddar but really you could use whatever you want, I like the idea of trying a blue cheese at some point
3. The thinnest bacon strips you can get
Start by peeling the prawns, make sure you leave the head and the tail on, just take the shell and legs off the body of the prawn.
Use a sharp knife to slice down the belly of the prawn. You want to "butterfly" the prawn and create a pocket to put the cheese in without actually slicing the prawn in half.
1. The largest prawns you can purchase/afford
2. Whatever cheese you like the idea of using, I went for cheddar but really you could use whatever you want, I like the idea of trying a blue cheese at some point
3. The thinnest bacon strips you can get
Start by peeling the prawns, make sure you leave the head and the tail on, just take the shell and legs off the body of the prawn.
Use a sharp knife to slice down the belly of the prawn. You want to "butterfly" the prawn and create a pocket to put the cheese in without actually slicing the prawn in half.
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Stuff the cheese into the pocket you've created in the prawn. I grated the cheese first to make it easier on myself. I think the approach you end up taking will depend on what cheese you are using. If you stick to the recipe and use cheddar than I recommend grating it.
Wrap bacon tightly around the exposed body of the prawn, this will help keep the cheese in place, then secure with a toothpick. Fry each side of the prawn in a pre heated pan/grill for 4-5 minutes.
Wrap bacon tightly around the exposed body of the prawn, this will help keep the cheese in place, then secure with a toothpick. Fry each side of the prawn in a pre heated pan/grill for 4-5 minutes.
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