These are very easy to cook and will disappear as quickly as you can cook them. Adding steam to your oven cavity while cooking will ensure the prawns retain as much moisture as possible but if you do not have a steam assist oven, then you can omit the steam or cook on the bbq. Make sure you soak bamboo skewers for an hour before using if you are cooking on the bbq or in a dry oven.
METHOD
- Soak skewers in water for an hour before assembling
- Remove shells from prawns leaving head and tail intact
- Carefully Remove intestinal tract
- Thread prawn onto skewer by pushing up through the tail, through the body and into the head
- Brush liberally with oil mixed with garlic
- Wrap meat section of prawn with prosciutto
- Cook on BBQ or preheat oven 220c Fan assisted grill or similar function with high humidity if available.
- Cook for 5 minutes or until prosciutto is crispy.
(Tip – to prevent skewers from burning on a BBQ, lay the exposed skewer section on tinfoil and fold the foil up to cover the top of the exposed skewer)
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Ingredients
(makes 12 skewers)
12 wooden or bamboo skewers
12 large raw prawns head and tail intact
50g olive oil
2-3 garlic cloves, crushed
6 slices prosciutto halved longwise
