Recipes From the Show

Home Recipes From the Show Prosciutto Prawns, Rocket Aioli

Prosciutto Prawns, Rocket Aioli 03/12/2009

Serves 4

Description:

Prosciutto Prawns, Rocket Aioli.
Recipe from: "Peter Howard's BBQ Collection" 2009

Ingredients:

* 24 large green King prawns, peeled completely and de-veined
* 24 bamboo skewers, soaked in water for 30 minutes or metal skewers
* 12 - 24 slices prosciutto (this depends on how long each slice is – if really long, cut across to give two equal pieces; also larger prawns will require the whole piece)

Rocket Aioli
Makes 1-2 cups
* 4 medium cloves garlic
* 1/2 teaspoon sea salt
* 2 egg yolks
* 1/2 teaspoon lemon juice
* 1/2 cup blanched and well drained rocket
* 125ml olive oil

Method:

Take each prawn and thread it onto a skewer starting from the tail. Roll each prawn in prosciutto so as to cover all the prawn. Store on cling wrap covered plate in the refrigerator until ready to use - the size of the slice of prosciutto will depend on the size of the prawns being used.

Cook the prawns on a medium hot flat plate turning regularly for even cooking. When the top (head end) of the prawns in completely white, they are ready to eat. The prosciutto wraps around the prawn very tightly as it cooks.


Rocket Aioli
Put the garlic, salt, egg yolks, lemon juice and rocket into the food processor bowl and work for 30 seconds.

When this mixture is starting to thicken, slowly pour the oil down the feeder shoot. As it takes, you can add the oil a little more quickly until finished.

Notes:

Serve with the Aioli to one side and with lemon and olive oil dressed Rocket leaves.
Use immediately or store up to 5 days only.