Ingredients:

  • 1 lb (450 g) Jumbo Prawns (16/20 count), peeled, deveined, tail-on
  • 8 slices thin-cut Streaky Bacon, cut in half crosswise
  • 16 Wooden Toothpicks (pre-soaked)
  • 1/4 cup (60 ml) Pure Maple Syrup (Grade A Dark)
  • 2 tbsp (30 g) Light Brown Sugar, packed
  • 1 tsp (5 ml) Apple Cider Vinegar
  • 1/2 tsp (2.5 ml) Smoked Paprika
  • 1/4 tsp (1 ml) Cayenne Pepper (optional)
  • Pinch Freshly Ground Black Pepper

Instructions:

  1. Pre-soak the wooden toothpicks for at least 10 minutes. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with foil for easy cleanup and place an oven-safe wire rack on top. This elevation is non-negotiable for crispy bacon.
  3. Take one dried prawn and one half-slice of bacon. Starting at the head end, wrap the bacon tightly around the prawn, spiralling down to the tail. Secure the wrap by piercing it through the center with a pre-soaked toothpick.
  4. Arrange the wrapped prawns on the wire rack, ensuring they are not touching. Bake for 10 minutes. This phase focuses on rendering the bacon fat and partially cooking the prawn.
  5. While the prawns bake, combine all Glaze ingredients (maple syrup, brown sugar, cider vinegar, paprika, cayenne, and pepper) in a small saucepan. Heat gently until the sugar is fully dissolved, stirring constantly.
  6. Remove the prawns from the oven after the initial 10-minute bake. Using a pastry brush, generously coat the top and sides of each prawn with the glaze.
  7. Return the glazed prawns to the oven and continue baking for 5–8 minutes, or until the bacon is deep golden brown and crispy, and the prawn flesh is opaque and cooked through (the internal temperature should reach 145°F or 63°C).
  8. For maximum crispness and caramelization, switch the oven to the broiler/grill setting for the final 1–2 minutes, watching very closely to prevent burning.
  9. Remove from the oven. Let them rest on the rack for 2–3 minutes (the glaze will become stickier as it cools). Serve immediately.