1 cup basil pesto
1 red chilli, deseeded if wished
2 tablespoons grated palm sugar
½ cup well packed fresh coriander leaves
1 tablespoon sesame oil
36 large shelled raw prawns
18 neat slices prosciutto
1. Put the basil pesto, chilli, palm sugar, coriander leaves and sesame oil into a food process and process until smooth.
2. Toss the prawns with the pesto and set aside in the refrigerator for 30 minutes to marinate.
3. Cut the prosciutto slices in half lengthwise and wrap each prawn in a strip of prosciutto and secure with a toothpick.
4. Cook over a moderately hot well oiled barbecue or frying pan for about 6-8 minutes or until the prawns have completely turned pink and the prosciutto is golden. Serve with extra pesto if wished for dipping.There are no comments for this recipe. You can leave a comment below.
East meets west with this delicious pesto, ideal with prawns served hot from the barbecue or grill on Christmas Day.