Get ready to be crowned as the king or queen of the BBQ Recipe.
What is an Australian barbeque? What do Australians cook on a barbeque? Well, the answer is just about anything. But, today, we’ve partnered with one of Australia’s and New Zealand’s leading chefs and restaurateurs, Sean Connolly, to create a summertime favourite for your next barbeque, Saltimbocca King Prawns. Wrapped in fresh slices of prosciutto and garnished with leaves of sage, in under 10-minutes your guests will be served a dish that will make any casual barbeque that little bit tastier. By wrapping the prawns in sage and prosciutto, it creates a light and salty combustion on the palate, enhancing one of Australia’s most loved summer seafood produce.
Looking for your next lunch or dinner BBQ party recipe? Heat up your la plancha as things are about to get cooking!
12 large green prawns
6 full slices of prosciutto
12 large leaves of sage
1. Peel the shell of the prawns, leaving the head and tail attached.
2. Once deveined, rinse under cold water.
3. Taking the six slices prosciutto, slice each piece in half (lengthways).
4. Next, lay the prosciutto slices on the kitchen bench with plenty of space between each half slice.
5. Place a green king prawn on each prosciutto strip.
6. Place the sage on the prawn and then proceed to wrap the prawns and sage tightly with the prosciutto. Once wrapped, place the prawns in the fridge until required.
7. Before cooking, spray olive oil lightly across the hotplate (la plancha). Ensure the hotplate is set on a low to medium heat.
8. Cook prawns for three minutes on either side or until golden brown and crispy.
To serve: Serve with barbequed lemon on the side.