Prawns With Sumac Aioli

MAKES ‚±20 READY IN 10 MIN

250g raw tail-on prawns 295g pancetta, sliced in half lengthways 3 tbsp mayonnaise % tsp pureed garlic 7 tsp ground sumac 7 tsp olive or avocado oil.

IWrap up each prawn in a pancetta slice and transfer to a non-stick baking tray. Cook at 180‚°C until the prawns are just cooked and the pancetta is crisp.

2 Mix the mayo with the garlic, sumac and olive or avocado oil; season. Decant into a small serving bowl and sprinkle with a little more sumac.

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Serve the prawns hot on a platter with the sumac aioli for dipping.

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