Prosciutto Wrapped Prawns





By Luca Villari

Ingredients for Lime and Scallion Aioli:

  • 2 egg yokes
  • Juice of 1 lemon
  • Juice of 1 lime and zest
  • Half a clove of garlic crushed
  • Half tsp of salt
  • ¾ cup of olive oil (do not use virgin oil)
  • 1 pinch paprika
  • 1 tbsp chopped spring onions (scallions)


Blend egg yokes, lemon and lime juice, zest, garlic, and salt in food processor.  With machine still running, slowly add oil to emulsify and thicken.  Once all the oil is mixed in, add paprika, turn machine off.  Fold in spring onions, season, and set aside.

Ingredients for Gremolata:

  • Zest of 1 lime
  • 2 tbsp finely chopped Dill
  • 1 clove garlic finely chopped


Mix all above ingredients.

Final Directions:

  • Halve 12 slices of prosciutto
  • Season prawns with pepper
  • Lay prosciutto slices on a flat surface
  • Place a prawn on one end of each and roll up
  • Heat a little olive oil in a frying pan
  • Sear the prawns quickly or until just golden on both sides and cooked through
  • Cool then set aside for use

Roll prawns in gremolata mix.  Serve with lime and scallion aioli and lime wedges


24 large green prawns (I use 26/30, peeled and tails intact and de-veined)
Grated rind and juice of 1 lemon
3 tbsp olive oil
1 teaspoon of Sami's Kitchen Shish Tawook blend
* Click to ingredient to choose one


Combine the lemon rind and juice and oil in a bowl.
Add the Sami's Kitchen Shish Tawook blend, season to taste, add prawns, toss well in the marinate, then cover and refrigerate for 20 mins.