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Ingredients
10 cooked prawns
5 strips prosciutto
200 g Riverina fetta, crumbled
Handful blueberries
2 shallots, finely chopped
1 egg yolk
3 baby vine-ripened capsicums, finely chopped
1 tsp. white vinegar
1 tsp. seeded mustard
Extra virgin olive oil
Method
In a bowl, gently squash the fetta and blueberries with a fork. Add the capsicum and half the shallots. Stir thoroughly to combine.
In a bowl, combine the remaining shallot, egg yolk and mustard. Start whisking and incorporating small amount of oil until it forms a creamy mayo-like consistency.
Combine half the mayo with the fetta mixture and stir to combine. Into each strip of prosciutto, add a spoonful of fetta mixture, a prawn, wrap tightly, drizzle with oil and crisp up the prosciutto with a blow torch.
Makes 10
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