Recipe courtesy of Jill Richardson


  • 500g green prawns
  • 100g thinly sliced prosciutto
  • Caramelised Balsamic with Lemon Myrtle for drizzling
  • 1 Tbsp Macadamia oil
  • Lemon juice


Peel and clean prawns. Take a piece of prosciutto and wrap securely around each prawn, secure with a skewer.

Continue until all prawns have been wrapped, place prawns in a shallow dish. Mix macadamia oil and caramelised balsamic and pour over prawns making sure they are all coated.

Set aside for an hour. Cook on a hot skillet or BBQ until prosciutto is crisp and prawns are just cooked. Drizzle with fresh lemon juice.

Serve with rainforest minted watercress salad.

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