Black Garlic and Bacon Prawns

Black Garlic Bacon Prawns 1

I only recently managed to get my hands on black garlic and I am hooked! It really is an amazing ingredient and it seems to seriously elevate the taste of most dishes it is introduced to. Bacon and prawns are a well known pair, but with black garlic? Seriously good.


  • 200 to 300 g of prawns without heads and shell
  • 2 strips of streaky bacon (It needs to be streaky so that the fat can be rendered)
  • 1.5 teaspoon of paprika powder
  • 1 teaspoon of ginger powder
  • Salt and pepper
  • Full cream milk
  • 3 cloves of black garlic (finely diced)



  • Season the prawns with salt, pepper, paprika and ginger
  • Leave for at least 20 minutes to marinate
  • Slice the bacon into fingernail sized bits and put in a non stick wok
  • Over medium heat, render the fat from the bacon, stirring occasionally
  • As the fat renders, the bacon will become crispy as well
  • It should take about 5 minutes
  • At this stage, remove the bacon bits but leave the rendered fats in the wok
  • If you think its too much fat for your liking, pour some away
  • Turn the heat to high and put the prawns into the wok
  • Stir frequently for about 1 minute
  • The prawns should be half cooked by then
  • Add the finely diced black garlic
  • Add the bacon bits back into the wok
  • Add a splash of milk (1 second pour) into the wok and stir well for another minute
  • Plate immediately so the prawns do not overcook
  • Done!

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