Voice of BC's Professional Bed & Breakfast Industry

Recipe Submitted by the A Apples ~N~ Wine B&B


� 454 g. (or 1 lb.) Fresh Spot Prawns (or 1 bag large raw prawns 16/20 count)
� 200 g thinly sliced prosciutto
� 1 bunch fresh basil
� 1 1/2 cups (375 ml) Panko bread crumbs
� 1/4 cup parmesan cheese grated
� 2 Tbsp (30 ml) chopped fresh parsley
� 1/2 tsp (2 ml) black pepper
� 1/2 cup (125 ml) olive oil
� 1/2 cup (125 ml) vegetable oil
� 1 lemon, quartered


Peel Prawns (if frozen; thaw in cold water), leaving tails on
(IF using frozen; SOAK the prawns for about 20 minutes in some cold, salted water)
Drain and) pat dry with paper or clean cloth towel.
SLICE each piece of prosciutto into 2 0r 3 (depending on the size) lengthwise slices. You want to keep the pieces long for wrapping
SEPARATE the basil leaves from the stems, keeping the largest and reserving the smaller ones for another use. If the leaves are really big cut them in half lengthwise
COMIBINE the panko crumbs, parmesan cheese, chopped parsley and pepper in a bowl
POUR the olive oil into a small bowl
DIP your fingers into the olive oil and start to wrap the prawns, basil first, then proscuitto. The olive oil should help things adhere and enable you to get a nice snug wrap
BRUSH or rub a little more olive oil on the wrapped prawns and roll and press them into the crumb mixture
PLACE all prawns in a container, tightly packing them, sprinkle with any remaining crumbs
COVER the container with plastic wrap and refrigerate for at least an hour and up to 24 hours
HEAT vegetable oil in a large frying pan to medium high heat
SAUTE the prawns, turning once (in batches if you have to) until golden brown on both sides. (about 3 minutes on each side)
SERVE right away atop some thin lemon slices (an �under garnish�!)