½ kg medium to large white prawns
1 (4 ounce) can pickled jalapeños, sliced lengthwise
500 gms package thick-cut bacon, sliced in half
vegetable oil, for frying
1. Peel shrimp but leave tail on. Butterfly shrimp deeply by cutting through back almost all the way but not in half.
2. Cut jalapeño into small slivers and stuff one into each shrimp one at a time. Wrap in two or three circles with bacon halves and secure with a toothpick.
3. Heat a deep fryer or wok to 180 degrees Celsius, and fry until golden brown and bacon is crispy.