8 Servings
15 mins
10 mins
25 mins
Strain passionfruit pulp through a fine-mesh strainer into a medium bowl, collecting about 1/2 cup (125ml) of passionfruit juice. Add the soy sauce, sugar, and ginger to the juice, stirring until well combined. Allow the mixture to stand for 5 minutes. Reserve 1/3 cup (80ml) of this sauce to brush the prawns while cooking, and set the rest aside as a dipping sauce.
Pat prawns dry with paper towel. Wrap each prawn with a half-slice of bacon, securing it snugly. Brush each bacon-wrapped prawn with a little of the reserved passionfruit ponzu sauce, keeping some sauce aside for serving.
Preheat a barbecue to high heat and lightly oil the grill plate. Place the prawns on the barbecue, cooking for about 3-4 minutes, turning as needed, until the bacon is crisp and the prawns are almost opaque. While grilling, brush the prawns with the reserved passionfruit ponzu for added flavour.
Arrange the prawns on a platter, cut-side up, and sprinkle with fresh chives. Serve with the remaining passionfruit ponzu as a dipping sauce.