Bacon-wrapped prawns







Cook Time

65-70 Min


  • 24 large raw prawns, peeled and deveined
  • 24 canned whole water chestnuts, drained
  • 12 smoked bacon slices, halved
  • 75g/3oz butter
  • 250g/9oz cream cheese
  • 125ml/4fl oz mayonnaise
  • 125ml/4fl oz sour cream
  • 3 tablespoons horseradish sauce
  • 1 tablespoon freshly squeezed lemon juice
  • Wrap a prawn around a water chestnut, then wrap both in a half-rasher of bacon and secure with a toothpick. Repeat the process until all the prawns, water chestnuts and bacon have been used.
  • Melt 40g/1⁄2oz of the butter in a large heavy frying pan over a high heat. Add half of the prawn wraps and cook until the bacon browns. Transfer to a large dish. Repeat with the remaining butter and prawns.
  • Beat the cream cheese in a medium bowl until smooth. Add the mayonnaise, sour cream, horseradish sauce and lemon juice, and blend thoroughly. Spoon the sauce over the prawn wraps.
  • Grill under a medium heat until golden brown. Serve immediately.
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