Prosciutto-wrapped prawns with bean salad

ingredients

• Prosciutto-wrapped prawns with bean salad

  • 24 uncooked medium king prawns (shrimp) (1kg)
  • 4 slice prosciutto (60g)
  • 150 gram (5 ounces) green beans
  • 150 gram (5 ounces) yellow beans
  • 340 gram (11 ounces) asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/3 cup (100g) aïoli
  • 2 tablespoon water
  • 500 gram (1 pound) rocket (arugula), trimmed
  • 1/3 cup (50g) finely chopped drained sun-dried tomatoes in oil

method

• Prosciutto-wrapped prawns with bean salad

  • 1

    Shell and devein prawns, leaving tails intact.

  • 2

    Cut each slice of prosciutto in half crossways and then into thirds lengthways. Wrap a strip of prosciutto around each prawn.

  • 3

    Boil, steam or microwave beans and asparagus, separately, until tender; drain. Rinse under cold water, drain.

  • 4

    Heat oil in large frying pan; cook prawns until browned and just cooked through.

  • 5

    Meanwhile, combine aïoli and the water in a small bowl.

  • 6

    Place rocket, beans and asparagus on serving platter or plates. Top with prawns and tomato; drizzle with aïoli mixture.

notes

Aïoli is a garlic mayonnaise; it is available in the refrigerated section of supermarkets. You need to buy 2 bunches of rocket for this recipe.