Prosciutto Wrapped Prawns

Difficulty:

1/5

Yields: 12 large prawns

For this sweet and salty dish, large prawns got sprinkled with a bit of lemon zest and pepper on top. Then rolled in prosciutto, fried in olive oil, butter, grand marnier and lit on fire till they were golden brown on the outside. With orange juice, butter and fresh parsley heated up to make a light sauce that was drizzled across the top.

Ingredients:

12 large prawns 16-20 count peeled and deveined tail on
12 slices of thin sliced prosciutto
2 lemons zested
2 tablespoons (30ml) olive oil
1 tablespoon (15ml) cold butter for frying
3 tablespoons (45ml) cold butter
¼ cup (60ml) Grand Marnier liquor
½ cup (125ml) orange juice
¼ cup (60ml) fresh chopped parsley
Freshly ground pepper

Method:

Place clean prawns in a medium bowl. Add the zest and season with pepper.

Wrap a piece of prosciutto around the prawns evenly, leaving the tail exposed.

Repeat with remaining prawns and prosciutto.

Place a medium non-stick skillet over medium heat. Add oil and 1 tablespoon butter to pan and allow to heat 1 minute.

Place prawns into pan being careful not to overcrowd.

Cook until the prosciutto is golden brown and crispy. Flip and repeat until the prawn if fully cooked and prosciutto is golden and crispy on all sides.

Tip the pan and remove excess oil from pan.

Add the Grand Marnier and flambé the prawns. Have a lid nearby to put out the flames if they don’t die on their own.

Remove prawns and set aside to keep warm.

Return the pan to medium heat and add the orange juice. Cook for about 2 minutes or until bubbling and slightly thick. Reduce heat to low and slowly start whisking the cold butter into the sauce for a smooth creamy consistency.

Remove the sauce from the heat and add the fresh parsley.

Drizzle sauce all over shrimp and finish with a few good turns of fresh pepper.