Prawn pig in a blanket
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Prawn pig in a blanket
The addition of king prawn elevates this giant pig in a blanket to new heights
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
322Kcal
Fat
23gr
Saturates
8gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
24gr
Salt
2.6gr
Ingredients
- 200g raw peeled king prawns
- 200g sausagemeat*
- ¼ tsp chopped fresh thyme
- a pinch of ground or grated nutmeg
- 8 rashers unsmoked streaky bacon
- 1 tbsp clear honey
- 2 tsp wholegrain mustard
Step by step
Get ahead
Prep to the end of step 3 the day before and chill the poached prawn sausage. Remove from the fridge at least 30 minutes before grilling and glazing.
- Pulse the prawns in a food processor until chopped but not completely smooth. Tip into a bowl and combine with the sausagemeat, thyme, nutmeg and some freshly ground black pepper. Preheat the oven to 180°C, fan 160°C, gas 4.
- Lay out the bacon rashers on a large sheet of clingfilm, slightly overlapping, with the ends towards you. Shape the prawn mixture into a sausage along the ends closest to you. Using the clingfilm, firmly roll the prawn mixture up in the bacon to enclose it completely. Tie the clingfilm tightly at either end then transfer to a deep oven tray or tin. Cover with hot water then transfer to the oven to poach for 15 minutes.
- Carefully remove the poached prawn sausage, unwrap from the clingfilm, and pat dry; place on a baking tray.
- Heat the grill to its highest setting. Combine the honey and mustard and brush over the prawn sausage. Grill for 8-10 minutes, brushing from time to time with the honey-mustard mixture until glazed, golden and springy to the touch. Leave to sit for 5 minutes before cutting into 8 slices, to serve with the sea bass. *Check your sausagemeat is gluten- and/or dairy-free if required.
