Pancetta-wrapped prawns with curry mayonnaise is an original recipe that will impress everyone!

For 4 servings

24 prawns (head removed)
3 limes
1 shallot
4 oz of roasted Pancetta
Extra virgin oil
Salt and pepper

For the curry mayonnaise
2 egg yolks
7 oz peanut oil
1 lemon
Salt and pepper
1 tbsp of curry

Starting with mayonnaise: In a bowl, collect the yolks and add salt and pepper. Mix the seasoned yolk with oil with a whisk.

As soon as the mixture thickens, squeeze a bit of lemon juice in it and continue alternating oil and lemon until exhausted.

After it reaches a smooth consistency, combine it with curry.

Shell the prawns and leave only the tail intact. Place them in a container with the zest and the juice of 2 limes, chopped shallot, and oil. Sprinkle it with salt and fresh mortar pepper. Leave it to marinate for 1 hour in the refrigerator.

Drain the prawns from the marinade and sprinkle them with smoked paprika. Arrange them on a baking sheet lined with parchment paper. Bake the prawns at 200 °C for 10 minutes, then pass them under the oven grill for 3 minutes before serving with the curry mayonnaise.