Shrimps here in Australia- the great down under, take on pre-historic sizes with some tails being known to measure up to 27cm’s/10 inches in length. The mighty shrimpasauraus!
Due to there large size and quick cooking time, Australian King Prawns are bonzer at a cook out with just a simple tasty marinade to elevate these little beauties to stardom.
I’ve combined them here with crispy pancetta, a juicy mango salsa and fresh basil leaves all bound together in a soft long roll for a portable outdoor feast.
The combinations in this barbecue sandwich work surprisingly well together, so if your making these for lunch, best to allow two per person!
Sweet and Sour Shrimp Long Roll with Pancetta, Mango Salsa and Fresh Basil.
Makes 8 rolls
16 large king prawn tails, peeled
8 long soft rolls
16 thin slices of pancetta
Good quality mayonnaise or homemade aioli for spreading
Fresh basil leaves
Sea salt and black pepper
For the marinade
2 long red chillies- roughly chopped
1 small knob of ginger-peeled and roughly chopped
3 cloves of garlic- peeled and roughly chopped
1/2 small red onion- finely chopped
4 limes- juiced
2 Tablespoons of brown sugar
1 Tablespoon fish sauce
4 Tablespoons of Peanut oil
For the Mango salsa
2 large Mangoes- flesh diced into cubes
1 long red chilli- or smaller red chilli dependant on how hot you like it!- deseed and finely slice
1/2 small red onion- finely diced
2 limes- juiced
1 small bunch of basil leaves- finely chopped
Firstly prepare the marinade by placing all the marinade ingredients into a blender or food processor with sea salt and freshly ground black pepper. Pulse until well combined.
Taste for flavor. It should be a well balanced combination of spice, sweet, salt and tang. Add more salt, sugar, lime juice or chill if you think the marinade needs it.
Into a large bowl, place the prawn tails and cover with the marinade. Cover the bowl and refrigerate for 30 minutes.
While the prawns soak in there sweet and sour bath, ensure that the barbecue is hot and ready to sizzle once the prawns are done marinading.
Crisp up the pancetta slices on the barbecue for 5- 10 minutes and leave to the side on a paper towel lined tray once they have crisped up nicely.
Make the Salsa by combining all the salsa ingredients in a bowl and carefully mixing together. Season well with salt and pepper and taste for good flavor.
Prior to barbecuing the prawns, its a good idea to skewer the prawn tails on to metal skewers is it will make them easier to handle once they hit the hot grill.
When all your bits and pieces are ready and your barbecue is hot, place your skewers on the grill and cook for 5- 10 minutes, turning once to ensure even cooking throughout. You will know when the prawns are cooked because the tails will turn from translucent to white with a pink tinge.
To assemble the rolls… start by slicing down the middle of the rolls, but not completely slicing through.
Remove the prawns from skewers and slice the tails length ways into two pieces.
Spread some aioli or mayonnaise on the sliced rolls and lay 4 slices of prawn meat, 2 slices of pancetta and a dollop of the salsa.
Top with 2 -3 fresh basil leaves and finish with a pinch of sea salt and a grinding of black pepper.
Serve and enjoy. Hooroo!