serves 6
ingredients
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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