PRAWN, PROSCIUTTO AND CHARRED CABBAGE SKEWERS

Take the food on a stick concept one step further with these cured meat, prawn and cabbage versions. Super easy weekend barbecue fare.

24 green prawns, peeled (tails intact), deveined
12 slices of prosciutto, halved widthways
8 large cabbage leaves, cut into 4cm x 10cm strips, blanched for 1 minute, refreshed
Potato salad and rocket leaves, to serve
METHOD
- 1
  
  Soak 8 bamboo skewers in boiling water for 10 minutes and preheat the barbecue grill to medium-low. Wrap each prawn in prosciutto. Thread 3 onto each skewer, alternating with strips of cabbage folded into thirds. Grill for 2-3 minutes, turning once, until prawns are cooked. Some edges of the cabbage will burn – this is what you want! That burnt cabbage flavour is great with the salty prosciutto. Serve with potato salad and rocket.

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