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Shellfish Crustaceans Recipes

Prosciutto wrapped prawns with a rocket aioli

Prosciutto wrapped prawns with a rocket aioli
  • Serves: 4
  • 16 large green king prawns, peeled and de-veined
  • 16 bamboo skewers, soaked in water for 30 minutes or metal skewers
  • 8–16 slices prosciutto


  • 4 medium garlic cloves
  • ½ tsp sea salt
  • 2 egg yolks
  • ½ cup blanched and well drained rocket
  • 125ml olive oil
  • 1 tsp lemon juice
  1. Thread prawn onto a skewer, starting from the tail. Roll each prawn in prosciutto and store on cling wrap covered plate in the refrigerator.
  2. Put the garlic, salt and egg yolks and rocket in a blender and pulse for 30 seconds, slowly pour in the oil.
  3. Place aioli in a small bowl and stir in the lemon juice.
  4. Cook the prawns on a medium hot flat plate, until the top of prawn is white. Serve with a bowl of the aioli for dipping
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