Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Prosciutto Wrapped Prawns with White Sweet Potato Salad

Ingredients

 8 large whole green prawns, peeled and deveined, heads and tails left on
 8 slices D’Orsogna Prosciutto
 400gm white sweet potato
 2 tbs baby capers
 ¼ cup parsley, finely chopped
 75gm mayonnaise
 salt and pepper
 50gm mixed lettuce leaves
 lemon cheeks to serve

Method

It’s quick and easy to make and the combination of fresh prawns and D’Orsogna’s prosciutto is the perfect way to say “I Love You”! We’ve used white sweet potatoes, which have purple skin on the outside and white flesh on the inside, but orange ones would be just as nice.
1

Lay the slices of prosciutto flat and wrap each prawn tightly from half way up the head down to the tail.

2

Use 2 wooden skewers per 4 prawns to hold them together for grilling.

3

Peel and dice the sweet potato, cover with cold water, bring to the boil and simmer until tender. Drain and cool.

4

Mix with the mayonnaise, parsley and capers and season with salt and pepper.

5

Lightly brush the prawns with olive oil and grill in a grill pan or on a BBQ for 3 minutes on each side.

6

Serve with the sweet potato salad, mixed lettuce leaves and lemon cheeks.

Ingredients

 8 large whole green prawns, peeled and deveined, heads and tails left on
 8 slices D’Orsogna Prosciutto
 400gm white sweet potato
 2 tbs baby capers
 ¼ cup parsley, finely chopped
 75gm mayonnaise
 salt and pepper
 50gm mixed lettuce leaves
 lemon cheeks to serve

Directions

It’s quick and easy to make and the combination of fresh prawns and D’Orsogna’s prosciutto is the perfect way to say “I Love You”! We’ve used white sweet potatoes, which have purple skin on the outside and white flesh on the inside, but orange ones would be just as nice.
1

Lay the slices of prosciutto flat and wrap each prawn tightly from half way up the head down to the tail.

2

Use 2 wooden skewers per 4 prawns to hold them together for grilling.

3

Peel and dice the sweet potato, cover with cold water, bring to the boil and simmer until tender. Drain and cool.

4

Mix with the mayonnaise, parsley and capers and season with salt and pepper.

5

Lightly brush the prawns with olive oil and grill in a grill pan or on a BBQ for 3 minutes on each side.

6

Serve with the sweet potato salad, mixed lettuce leaves and lemon cheeks.

Prosciutto Wrapped Prawns with White Sweet Potato Salad
IngredientsDirections