Curtis Stone's prosciutto wrapped prawn skewers

Coles

Cooking time: Less than 60 minutes

Serves: 8

Type: Seafood

Tools

Kitchen friendly view

Curtis Stone's prosciutto wrapped prawn skewers

Ingredients

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

Preparation method

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

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