The richness of garlicky and peppery
dressing beautifully balances the smokiness of the Parma ham and
tiger prawns. Serve as a starter, or as a light lunch accompanied by
sliced cucumber, tomatoes and some crusty flat Italian bread slices.
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Ingredients :
Serves 4
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½ cucumber, peeled if preferred
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4 ripe tomatoes
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12 raw tiger prawns
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6 tbsp olive oil
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4 garlic cloves, peeled and crushed
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4 tbsp freshly chopped parsley
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salt and freshly ground black pepper
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6 slices of Parma ham, cut in half
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4 slices flat Italian bread
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4 tbsp dry white wine
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Method :
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Preheat the oven to 180°C/350°F/Gas
Mark 4. Slice the cucumber and tomatoes thinly, then arrange on four
large plates and reserve. Peel the prawns, leaving the tail shell
intact and remove the thin black vein running down the back.
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Whisk together 4 tablespoons of the olive
oil, garlic and chopped parsley in a small bowl and season to taste
with plenty of salt and pepper. Add the prawns to the mixture and stir
until they are well coated.
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Remove the prawns, then wrap each one in
a piece of Parma ham and secure with a cocktail stick.
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Place the prepared prawns on a lightly oiled baking sheet or dish with
the slices of bread and cook in the preheated oven for 5 minutes.
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Remove the prawns from the oven and spoon
the wine over the prawns and bread. Return to the oven and cook for a
further 10 minutes until piping hot.
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Carefully remove the cocktail sticks and
arrange three prawn rolls on each slice of bread. Place on top of the
sliced cucumber and tomatoes and serve immediately.
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