Prosciutto wrapped Prawns with Fresh Salad and a Pimento Mayo

Prosciutto wrapped Prawns with Fresh Salad and a Pimento Mayo

This delicious lunch or entreé consists of 3 parts: the prawns, the salad and the dressing.

Let’s start with the prawns:

Ingredients for 4 servings

  • 16  large prawn cutlets (4 per person)
  • 7 rashers of prosciutto, each slice cut into thirds or once lengthways

Wrap the prawns with the strips of prosciutto. Add a little splash of olive oil to a pan and sear allowing the prosciutto to caramelise before turning. This step takes literally minutes!

Okay let’s make the salad:

Ingredients for 4 servings

  • 1 carrot
  • 1 beetroot
  • 1/4 Daikon radish
  • 1 spring onion

Julienne the carrot, beetroot and Daikon; now I have a great little kitchen gadget for this job but if you don’t have one of these, it’s not to difficult to julienne with a sharp knife.

Julienne, or french cut, is when you finely slice your vegetables. Peel the vegetable, if necessary, and cut it crosswise into strips.

Rinse your beetroot in cold water to allow the colour to wash out before adding to the mix; place all the vegetables into a bowl of cold water. Add a couple of ice blocks from the freezer.

Right, now the dressing:

Ingredients for 8 servings – (why so much? because this is super yummy and it keeps in the refrigerator for another meal)

  • 2 whole roasted red peppers, seeds removed and pureed (or very finely chopped)
  • 1-2 teaspoon Spanish smoky paprika
  • 2 teaspoon Dijon mustard
  • 2 teaspoon sherry vinegar
  • 1 egg yolk
  • 200 ml Sunflower oil ( or a light vegetable oil)
  • Salt & pepper

Add all of the ingredients except the oil. Whisk ingredients together, and then drizzle the oil into the bowl very slowly. When thickened, season with salt and pepper to taste.

Okay let’s assemble the dish:

Drain the vegetables first off.

Take a small handful of the salad and make a mound in the middle of the plate with it; add the prawns to the plate and drizzle the Pimento dressing around the plate. I’ve decorated the plate with a little avocado oil, and micro leaves.


And there you have a quick and tasty entreé or light lunch. I always put flavour at the top of my list when I am preparing a dish, and then ensure that the plate looks gorgeous. We eat with our eyes after all; what’s that old saying? ‘eyes bigger than your stomach’. You won’t have to worry about that with this dish!

If you feel like a seafood menu, try making this dish as the entreé and then follow with my fresh fish with chargrilled eggplant and zucchini recipe. Treat yourself to a desert after all this health – perhaps a nice piece of Pinot Noir Chocolate Cake – yes really!

Happy eating xx



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