Campfire Cuisine - Prawns
A bit more refined, expensive and labour-intensive, for the more adventurous cook.
- A good 200 grams of raw, fresh prawns per person
- Some Parma ham or pancetta
- Some olive or canola oil
- One chopped garlic clove
- One finely chopped tomato
- One tablespoon of chopped parsley
- The juice of one squeezed lemon
Peel the prawns, leaving the heads on. Finely slice some Parma ham or pancetta in a horseshoe shape and wrap it twice around the prawns. Put them onto skewers.
In a pan, melt some olive or canola oil. Cook the prawn skewers for one minute on each side, then take them off.
Add about 50 grams of butter per skewer to the pan, then one chopped garlic clove, one finely chopped tomato, one tablespoon of chopped parsley and the juice of one squeezed lemon. Toss everything together.
Add the skewers to the sauce for one minute with the juice from the prawns, then serve on a platter.
Enjoy with a nice rocket salad dressed with balsamic and olive oil.