Hot Tiger Prawns with Parma Ham

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Serves: 4

Ingredients:

1/2 cucumber, peeled if preferred
4 ripe tomatoes
12 raw tiger prawns
6 tbsp olive oil
4 garlic cloves, peeled and crushed
4 tbsp freshly chopped parsley
salt and freshly ground black pepper
6 slices of Parma ham, cut in half
4 slices flat Italian bread
4 tbsp dry white wine

Method:

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Slice the cucumber and tomatoes thinly, then arrange on four large plates and reserve. Peel the prawns, leaving the tail shell intact and remove the thin black vein running down the back.

Whisk together 4 tbsp of the olive oil, garlic and chopped parsley in a small bowl and season to taste with plenty of salt and pepper. Add the prawns to the mixture and stir until they are well coated. Remove the prawns, then wrap each one in a piece of Parma ham and secure with a cocktail stick.

Place the prepared prawns on a lightly oiled baking sheet or dish with the slices of bread and cook in the preheated oven for 5 minutes.

Remove the prawns from the oven and spoon the wine over the prawns and bread. Return to the oven and cook for a further 10 minutes until piping hot.

Carefully remove the cocktail sticks and arrange three prawn rolls on each slice of bread. Place on top of the sliced cucumber and tomatoes and serve immediately.

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