Prosciutto Wrapped Prawns with Aioli and Plum Sauce

Today marks exactly two weeks until Christmas Day – how are you travelling? Presents bought? Recipes decided upon that you will cook for family and friends? Well I might not be able to help with the present department but I can help you with cooking ideas for the big day.

This is the last recipe from my FREE EBOOK – Entertain with Cooking For Busy Mums and D’Orsogna that I will be sharing on the blog – but don’t worry if you missed any you will find them all plus 10 more in the ebook so make sure you download a copy, you will get the inspiration you need to get you ready.

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I am sharing the cover photo recipe this week – Prosciutto Wrapped Prawns with Aioli and Plum Sauce. These were crazy easy to make and I think they look like you spent hours preparing and cooking them well it can all be done in about 30 minutes.

INGREDIENTS

Makes 12 | Prep 10 Mins | Cook 5 Mins

150gm D’Orsogna Italian Style Prosciutto
500gm Green Prawns, peeled (tails left on)
Aioli, Plum Sauce and Parsley to serve
Bamboo Skewers, soaked in water for 30 mins

LETS PUT IT ALL TOGETHER

1. Take a peeled green prawn and thread onto a soaked skewer starting from the tail end.
2. Wrap the prawn top to bottom with prosciutto. Repeat until all prawns are wrapped.
3. BBQ over a medium high heat until the prawn turns white.

Serve with a sprinkling of fresh parsley and aioli and plum dipping sauce.

TIP: Step 1 can be completed the night or morning prior to serving. Store covered in the fridge until ready to wrap.

D’Orsogna Italian Style Prosciutto, Available from Coles Nationally

Prosciutto Wrapped Prawns with Aioli and Plum Sauce

GRAB YOUR COPY OF THE FREE EBOOK – Entertain with Cooking For Busy Mums and D’Orsogna – 15+ Recipes for the Holiday Season.
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If you love it, feel free to share it with your family and friends.

Free eBook - Entertain with Cooking For Busy Mums and D'Orsogna

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This is a Sponsored Post. Recipe and ebook created by me (Amanda) and provided to you Free for your cooking enjoyment.

Find more recipes from D’Orsogna on Facebook and Website

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