Wednesday, January 25, 2012

Prosciutto and Basil Wrapped Prawns

1 bag large prawns 16/20 count
200g thinly sliced prosciutto
1 bunch fresh basil
1 1/2 cups panko bread crumbs
1/4 cup parmesan cheese, grated
2 tbsp fresh chopped parsley
1/2 tsp black pepper
1/2 cup olive oil
1/2 cup vegetable oil
1 lemon, quartered

Thaw and peel prawns, leaving the tail on. Soak the prawns for about 20 mins in some cold salted water. Drain and pat dry.
Slice each piece of prosciutto into 2 or 3 lengthwise slices. You want to keep the slices long for wrapping.
Separate the basil leaves from the stems, keeping the largest and reserving the smaller for another use.
Combine the panko crumbs, parmesan cheese, chopped parsley and pepper in a small bowl.
Pour olive oil in a small bowl. Dip your fingers into a little olive oil and start to wrap the prawns, basil first then prosciutto. The oil should help things adhere and enable you to get a nice snug wrap.
Brush or rub a little more olive oil on the wrapped prawns and roll and press them into the crumb mixture.
Place all the prawns in a container, tightly packing them, sprinkling with any remaining crumbs.
Cover the container with plastic wrap and refrigerate for at least an hour and up to 24 hours.
Heat vegetable oil in a large frying pan to medium high heat. Saute the prawns, turning once until golden brown on both sides. About 3 mins on each side.
Serve right away with lemon wedges.

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