MAKES Â±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 180Â°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. Serve the prawns hot on a platter with the sumac aioli for dipping.