Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Prosciutto wrapped prawns with a rocket aioli Food Prosciutto wrapped prawns with a rocket aioli Preparation time Cooking time Serves 4 Ingredients 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 Aioli 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 Method Thread prawn onto a skewer, starting from the tail. Roll each prawn in prosciutto and store on cling wrap covered plate in the refrigerator. Put the garlic, salt and egg yolks and rocket in a blender and pulse for 30 seconds, slowly pour in the oil. Place aioli in a small bowl and stir in the lemon juice. 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 Food Preparation time Cooking time Serves 4 SHARE You might also like Food Crispy battered fish, twice cooked wedge chips Food Sea scallops with parsley and macadamia pesto Food Javier Codina's Spanish mackerel and seared Hervey Bay scallops, salsa verde