Curtis Stone's prosciutto wrapped prawn skewers Recipe

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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

Step 1

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.