Prosciutto-wrapped prawns with bean salad

If you don't have aioli to hand when you're making this prosciutto-wrapped prawns with bean salad recipe, you can add a teaspoon of crushed garlic to good quality mayonnaise to make your own.

  • 50 mins cooking
  • Serves 6
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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


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.


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.