Bacon-wrapped prawns

ingredients

24 large raw prawns, peeled and deveined

24 canned whole water chestnuts, drained

12 smoked bacon slices, halved

75g/3oz butter

250g/9oz cream cheese

125ml/4fl oz mayonnaise

125ml/4fl oz sour cream

3 tablespoons horseradish sauce

1 tablespoon freshly squeezed lemon juice

serves 6

• Wrap a prawn around a water chestnut, then wrap both in a half-rasher of bacon and secure with a toothpick. Repeat the process until all the

prawns, water chestnuts and bacon have been used.

• Melt 40g/1⁄2oz of the butter in a large heavy frying pan over a high heat. Add half of the prawn wraps and cook until the bacon browns. Transfer to a large dish. Repeat with the remaining butter and prawns.

• Beat the cream cheese in a medium bowl until smooth. Add the mayonnaise, sour cream, horseradish sauce and lemon juice, and blend thoroughly. Spoon the sauce over the prawn wraps.

• Grill under a medium heat until golden brown. Serve immediately.