Prawns with Garlic Butter & Crispy Prosciutto

15 minutes

15 minutes

4 - 6 as a nibble



  • 1 packet prosciutto 
  • 600g raw prawns, shelled, deveined, tail on (preferably jumbo or banana prawns from a specialty food store) 
  • 1 lemon, juice and zest 
  • 1 Tbsp grape seed or rice bran oil
  • flaky sea salt and freshly cracked black pepper 
  • 1/4 cup finely chopped parsley

Garlic Butter Drizzling Sauce

  • 50g butter 
  • 6 cloves NZ garlic, finely chopped 
  • 1 tsp fresh thyme leaves 
  • pinch chilli flakes

Suggested wine match -  2014 Soul by Waipara Hills Dry Riesling

From The Food Show 2015.


Preheat oven to 180°C. Lay prosciutto on a tray lined with baking paper. Cook 10-15 minutes until crispy. Cool.

Lay prawns out on paper towels to absorb excess moisture.

To make garlic sauce, melt butter in a small saucepan over low heat. Add garlic, thyme, lemon zest and chilli and cook for about 10-15 minutes until fragrant (not browned).

Add a splash of oil (I used grape seed) to another frying pan over a high heat. When hot, add prawns and sear for about 30 seconds until golden. Turn over and cook for a few seconds on the other side. Season with salt and pepper then set aside on a platter.

Drizzle with buttery sauce, sprinkle with crushed prosciutto and parsley, and serve with a squeeze of lemon.