Alive and Cooking

Prosciutto Pastry Prawns

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16 raw prawn cutlets
8 slices prosciutto
2 sheets filo pastry
Vegetable oil


½ red onion, thinly sliced
1 lemon (juice)
100 g rocket leaves
1/3 continental cucumber, thinly sliced


¼ lemon (juice)
3 tbsp. mayonnaise
Sprinkle salt and pepper


Cut the prosciutto slices in half. Slice the pastry sheets into 16 stirps. Place one strip of pastry on top of one strip of prosciutto, a prawn at one end and roll up. Deep-fry in a large pot of vegetable oil until crispy.

In a bowl, combine the salad ingredients. In another bowl, combine the dressing ingredients. Drizzle the dressing over the salad and serve with the prawns.

Makes 16

Prosciutto Pastry Prawns