Grilled inside, these taste great, and are superb party food – either as a starter on a plate accompanied with a fresh Green Leaf salad, or as a canapé on cocktail sticks or as they are, but grill them outdoors on a barbecue and then enjoy a complete masterpiece – especially after a couple of practice runs to know how much time the Prawns will need to be cooked to perfection!
For a variation on this recipe, add wedges of Lemon or Lime onto the Skewers, before grilling. You could also try mixing a tablespoon of White Rum into the Marinade. If you want a bit more heat, leave the Chilli Seeds in the marinade mixture.
To serve 4
225g Raw Tiger Prawns
65g Parma Ham
1 Shallot, peeled and finely Chopped
1 Garlic Clove, peeled and Crushed
1tsp Wholegrain Mustard
1 Small Red Chilli, deseeded and finely Sliced
1tbsp Olive Oil
½ Lemon, juiced
Salt and Pepper
1. Peel the Prawns, discarding the heads and removing the black vein down the back. Wash and dry them very well, before threading onto Skewers which have been soaking in warm water for at least thirty minutes.
2. Cut the Parma Ham into slices, and wrap around the Prawns.
3. Mix the Shallot, Garlic, Mustard, Chilli, Olive Oil and Lemon Juice together, before seasoning to taste with Salt and Pepper. Pour over the Prawn Skewers and chill for around one to two hours in a refrigerator, turning every fifteen to twenty minutes.
4. Heat a grill up, and then drain the Skewered Prawns, and cook for four to six minutes, basting with the marinade
and turning occasionally.
Photo Courtesy of: Navin75