In this issue of frankie, we brought you a rice pudding recipe from The Dinner Party by Martin Benn and Vicky Wild. For our frankie fellows, we've got an extra recipe for you to impress your guests at your next dinner party; pancetta prawns, mint yoghurt, smoked oil!

This is an edited extract from The Dinner Party by Martin Benn & Vicky Wild (Hardie Grant Books, RRP $60). Available in stores nationally. Photography: ©Kristoffer Paulsen

PANCETTA PRAWNS, MINT YOGHURT, SMOKED OIL
These prawns (shrimp) are dressed for the occasion in smoky little pancetta waistcoats, ready to dip into creamy, minty yoghurt. The smoked olive oil adds another dimension, and the yoghurt cools off any spicy heat. Get them sizzling on the barbecue when your guests arrive, and let that sweet, smoky smell bring them to the table.

SERVES 6

FROM THE PANTRY
Korean-style chilli paste (Basics, page 218)

DAY BEFORE
Wrap prawns in bacon and store.
Make yoghurt and mint dip.

PANCETTA-WRAPPED PRAWNS
18 raw banana prawns (shrimp), green (size 31/40)
2 tablespoons Korean-style chilli paste or gochujang paste (Basics, page 218)
18 thin slices of smoked pancetta,
20 cm (8 in) long

Peel the prawns, leaving the tail ends intact (freeze the heads and shells to make shellfish oil another time).
Run a small, sharp knife down the backs of the prawns to remove the intestinal tract and discard.
Place the prawns on a tray lined with paper towel. Cover with more paper towel and refrigerate for a couple of hours.
Remove the prawns from the refrigerator and discard the paper towel.
Lay the prawns out on the tray and brush all over with the Korean chilli paste until lightly coated. Lay a strip of pancetta on the bench vertically in front of you. Put a prawn at the bottom of the pancetta strip, with the tail to one side of the pancetta, and roll up to wrap and encase the prawn.
Pass a wooden skewer into the tail end of the prawn and through the centre, right to the top, to keep the prawn straight and secure the pancetta in place.
Repeat with the remaining prawns.
Lay six of the skewered prawns side by side. Using two additional skewers, push one skewer through the head end and the other through the tail end of the prawns, securing all six prawns together – this makes it very easy to turn them on the grill. Repeat with the remaining prawns, so you have three groups of six. 
Return the prawns to the tray and refrigerate until required.

MINT YOGHURT MAKES 230 G (8 OZ)
200 g (7 oz) Greek yoghurt zest of 1 lemon
60 g (2 oz/about 2 bunches) mint, leaves picked

Put the yoghurt in a bowl and stir in the lemon zest.
Place the mint leaves on a cutting board. Bunching them together in one hand, shred the leaves into fine strips with a sharp knife, then add to the yoghurt and stir through.
Refrigerate in an airtight container until required.

TO SERVE
prepared prawns, as above
Mint yoghurt, as above
2 tablespoons smoked olive oil, store bought

Heat the barbecue to high, and close the lid.
Once the barbecue is hot, grill the prawns for around 1-2 minutes on each side until caramelised and crisp. 
Place on a tray and keep warm.
Spoon the minted yoghurt into a bowl on a serving platter.
Remove the two skewers holding each group of prawns together, then arrange the prawns around the bowl.
Make an indentation in the centre of the yoghurt with the back of a spoon and pour in the smoked olive oil. Serve immediately.

CHEF’S TIP
Hitting the prawns with a high heat from the start will make sure the pancetta renders and crisps up beautifully. The prawns will cook quickly, but if you take them straight from the refrigerator, the centre will take that bit longer to cook, as the pancetta crisps.