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Mermaids on horseback

Recipe from: 4 October 2010

Ingredients 6
Servings 4
Time 10 mins


  • 16
    cooked, peeled prawns
  • 8
    slices Parma ham
  • 30
    olive oil
  • Milled black pepper
  • Lime or lemon wedges to serve
  • Verlaque Sundried Turkish Fig Balsamic Reduction


15 mins
Season the prawns with pepper (but no salt, as the Parma ham is salty enough).
Carefully cut each strip of ham in half length ways to make two long ribbons.
Starting just above the tail, spiral the ham around each prawn, and press firmly down on the end to secure.
Heat the olive oil in a frying pan.
Add the prawns (in batches) and fry over a medium flame until the ham is crispy. 
Remove from the pan and drain on a paper towel.
Serve immediately with lime wedges and the balsamic reduction.

For more of Adrienne's Kitchen's recipes click here.

Read more on: fish/seafood  |  shallow-fry

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