Clayton Wells’ Tiger Prawn & Guanciale Skewers With Smoked Rosemary

Ingredients
8 whole green Tiger Prawns
100g guanciale or pancetta, thinly sliced & cut into 3cm x 2cm rectangles
3 sprigs of rosemary
230ml grapeseed oil
1tbs light soy sauce
Juice of 1/2 lemon

Method: Prawn Oil

• Shell & devein the prawns, reserving the shells & heads.
• Cut the prawns in half, lengthways, then cut each half into 3 pieces.
• Place into a bowl & refrigerate while you make the prawn oil.
• Place the prawn shells & heads directly into a large frying pan over high heat.
• Cook, pressing down on the heads & shells for 3 minutes, until browned.
• Pour over enough grapeseed oil to just cover the shells & heads, then reduce the heat to medium & cook, stirring occasionally, until the shells are crisp.
• Remove from the heat & allow to infuse while you make the skewers.
• When cooled, pour the prawn oil through a fine mesh sieve into a large jug. Discard the prawn heads & shells & season the remaining oil with soy sauce & lemon juice to your liking.

Method: Prawn Skewers

• Skewer the prawn pieces & guanciale rectangles, alternating between the two, onto four bamboo or metal skewers.
• Heat 1 tbs grapeseed oil in a second large frying pan over medium heat. Once hot, add the skewers & cook on each side for 45 seconds until the guanciale begins to turn translucent, brushing with prawn oil during the cooking process.
• Remove the skewers from the pan, brushing with a final layer of prawn oil.

To plate:
Place the rosemary on a large ceramic serving plate & use a blowtorch to gently burn the rosemary, allowing the herbs to begin smoking, but not catch on fire. Place the tiger prawn & guanciale skewers directly onto the smoking rosemary & serve immediately.