Pancetta wrapped prawns with garlic aioli
Josh Emett sent me the ingredients for two of his recipes recently. He was celebrating the launch of his new website mastermatch.co.nz, where he provides recipes expertly matched with wine or beer to make it easy to serve perfectly paired meals at home. The concept had David, my rarely-gets-a-chance- to-cook partner, in the kitchen with his apron on, raring to go. We started with pancetta-wrapped prawns with garlic aioli matched with Villa Maria Private Bin Sauvignon Blanc 2013, followed by whole duck with morello cherries matched with Villa Maria Cellar Selection Pinot Noir 2012. We loved every minute of it — the cooking together and the eating. The prawns will now regularly be served as canapes and only with the Villa Maria Sauvignon — it was a match that had us reviewing our dislike for sauvignon blanc. Makes 10 prawns.
- Wrap each prawn with one slice of pancetta. Place on the join in the fridge while you make the aioli.
- Place the garlic and canola oil in a small pot and cook over a low heat until the garlic is cooked. Cool down and then add to the mayonnaise.
- Season and pan-fry the prawns join-side down until golden in colour, turn and fry until golden and just cooked through.
- Place a pool or smear of aioli on a serving plate and place the prawns on top. Garnish with parsley and a sprinkle of paprika. Serve matched with Villa Maria Private Bin Sauvignon Blanc 2013.