Delicious combinations

Prawns wrapped with Parma Ham and Rocket

Wine suggestion: Crémant de Bourgogne

Serves 8

 

Ingredients:

1 lemon
16 tiger prawns with tails, shelled and de-veined (insert a toothpick along the prawn during cooking to prevent it curling)
1 teaspoon olive oil
16 rocket leaves (each about 10cm long)
8 large, thin slices Parma Ham

Preparation:
Finely grate enough lemon rind to make ½ teaspoon and set aside. Halve the lemon; squeeze out ½ teaspoon of juice and set aside. Slice the remaining lemon.

In a large saucepan, pour 2 litres of water and the lemon slices and bring to the boil. Add the prawns, cook for about 2 minutes (until opaque), drain and cool under running water.

In a medium-sized bowl, combine oil and the reserved lemon rind and juice. Add the rocket and toss to combine.

To assemble: cut each slice of Parma Ham crosswise in half; fold in half lengthways to make a 2.5cm wide strip. Place a rocket leaf and a prawn on each strip of ham. Wrap the Parma Ham strips around the rocket and prawn.