Prawns Wrapped in Prosciutto with Jalapeno Sauce

It's a pity that in Australia we think one dimensionally about chillies. For us, they’re a source of heat, not flavour. The reality is that the various varieties of chilli do have their own fabulous fruit flavours and you see these mostly in real Mexican (as opposed to commercial tacos) and South–West American food. This is a terrific entrée before a beef main course.

Serves:

4
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

30 min
Primary Ingredient:

Seafood
Type of Meal:

Entree

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Ingredients

16	Whole	Green King Prawns	Large, peeled and de-veined
16	Slice(s)	Prosciutto	Paper thin slices
1	Kg	Tomato	Very ripe, roughly chopped
15	Whole	Jalapeno Chillis	Preferably red, or 3 medium red chillies
1	Whole	Onion(s)	Large, peeled and chopped
8	Clove(s)	Garlic	Roasted in a 180 degree oven for ten minutes, then peeled while warm
2	Tsp	MasterFoods Celery salt
2	Tbsp	Brown Sugar
100	Gm	Butter	Cold, chopped
2	Tbsp	Balsamic Vinegar

Directions

To make the sauce, in a large saucepan soften the onion and chillies without browning, then add tomatoes, garlic, celery salt and sugar.

Bring to the boil them simmer for about twenty minutes, until tomatoes are cooked and slightly reduced.

To make a smoother sauce, press this mixture through a coarse sieve and return it to a clean saucepan (you lose the tomato skins and seeds this way).

Wrap each prawn in a slice or half a slice of prosciutto and fry without oil on the flat grill until the prosciutto starts to crisp and the prawns are just cooked through- only a minute or two each side.

Re-heat the sauce and add the balsamic vinegar. Remove from the heat and stir through the butter until it melts completely.

Spoon plenty of the sauce on four plates and place four of the prawns on top.