Curtis Stone's prosciutto wrapped prawn skewers
- For the prawns
- 12 thin slices prosciutto, cut into quarters lengthwise
- 48 raw Crystal Bay prawns, peeled and deveined, tails intact
- 16 bamboo skewers, soaked in water
- 2 tbsp Coles Brand olive oil
- For the passionfruit glaze
- Pulp from 4 passionfruit
- 1/4 cup honey
- 1 tbsp shallots, finely chopped
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves, finely chopped
- 2 tbsp fresh mint, roughly chopped
1. To make the skewers, gently wrap a strip of prosciutto around the top and centre portion of each prawn.
2. Place 3 prawns onto each skewer, slightly curled, to hold the prosciutto in place while the prawns cook.
3. To make the glaze, whisk the passionfruit, honey, shallots, lemon zest, thyme and mint in a medium mixing bowl and season with salt and pepper.
4. Preheat the barbecue or a char-grill pan to medium-high heat. Brush the prawns with the glaze and char-grill. Cook the prawns on the char-grill for 2-3 minutes on one side without turning to ensure that the prosciutto crisps up.
5. Flip prawns, brush with glaze and cook 2-3 minutes more before removing from the char-grill. (Note: the glaze will burn if spilled, be careful when basting the prawns.)
6. Transfer the skewers to a serving platter and spoon any remaining glaze over the prawns.
Related video: Curtis Stone on how to make meat skewers
McDonald's burger served with hidden swastikaThere are a bunch of ways a visit to a fast-food restaurant can leave a bad taste in your mouth and race hate is now one of them. But rather than leave racist remarks on receipts a US McDonald's...
Cheeses saltier than seawater shamedA survey of salty cheeses has UK health groups comparing haloumi to seawater, in an effort to encourage the dairy industry to further reduce sodium content in their foods.
Man buys all the pies to spite unruly childA Canadian man has achieved restaurant hero status after telling his story about teaching a woman and her misbehaving child a lesson in fast-food etiquette. In this case, revenge is not a dish best...