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These were very heavily influenced by a post a while ago with prawns and streaky/american bacon :-)
I didn't have any streaky so instead used some prosciutto I had in the fridge (and had actually bought for this purpose - for me that's major forward planning
)
The prawns were 21-24 count. Marinated in a mixture of cbp, butter, french's mustard, honey & garlic.
Had a kind of mustard theme going with this bbq - the potato salad had egg, mustard and honey in it as well.
Okay so as prosciutto is very very thin I folded each sheet in half.
Now as the prawns were really gunkily coated with marinade I got no pics of the kebab being threaded - just couldn't handle the camera lol
Sooo. What you do is this:
Spike the end of the bamboo skewer through the end of the prosciutto. skewer a prawn through the tail and then the head end, fold the prosciutto over and skewerthrough. add another prawn, skewer the prosciutto, add third prawn and final fold of prosciutto.
When done it looks like this (and should all make sense:
Make more than 1 :-)
I cooked them directly over the coals. Now because of the prosciutto they cooked a little longer than if they'd just been the prawns. So picked up a fair bit of smoke with the lid closed inbetween me turning the kebabs.
Nearly done.
Done and plated:
The rest of the bbq consisted of.
Lime marinated pork shoulder steaklets, cage cooked ribs with a mixture of my chinese rub and mad hunky with honey. Wutangs chicken citrus sausage, potato salad with egg, mustard and honey (really really good) and ciabatta garlic bread (also a keeper).
There was some sate sauce somewhere as well :-)
But good as the other stuff was the prawns were the piece de resistance, no question. The saltiness of the prosciutto contrasted well with the smooth, sweet & sharp of the butter, honey and mustard.
The prosciutto was crisp and the prawns having been partially protected from the heat were still plump and succulent.
Good meal all round :-)
So whoever you are who came up with the interweaving idea (I gave you points for it I remember that lol) thanks very much !
It's one of those dishes I'll roll out to impress from now on.
cheap it ain't - but a true classic never comes cheap :-)
And My caged rib cooking method ? Well that's another post entirely lol
I didn't have any streaky so instead used some prosciutto I had in the fridge (and had actually bought for this purpose - for me that's major forward planning
)The prawns were 21-24 count. Marinated in a mixture of cbp, butter, french's mustard, honey & garlic.
Had a kind of mustard theme going with this bbq - the potato salad had egg, mustard and honey in it as well.
Okay so as prosciutto is very very thin I folded each sheet in half.
Now as the prawns were really gunkily coated with marinade I got no pics of the kebab being threaded - just couldn't handle the camera lol
Sooo. What you do is this:
Spike the end of the bamboo skewer through the end of the prosciutto. skewer a prawn through the tail and then the head end, fold the prosciutto over and skewerthrough. add another prawn, skewer the prosciutto, add third prawn and final fold of prosciutto.
When done it looks like this (and should all make sense:
Make more than 1 :-)
I cooked them directly over the coals. Now because of the prosciutto they cooked a little longer than if they'd just been the prawns. So picked up a fair bit of smoke with the lid closed inbetween me turning the kebabs.
Nearly done.
Done and plated:
The rest of the bbq consisted of.
Lime marinated pork shoulder steaklets, cage cooked ribs with a mixture of my chinese rub and mad hunky with honey. Wutangs chicken citrus sausage, potato salad with egg, mustard and honey (really really good) and ciabatta garlic bread (also a keeper).
There was some sate sauce somewhere as well :-)
But good as the other stuff was the prawns were the piece de resistance, no question. The saltiness of the prosciutto contrasted well with the smooth, sweet & sharp of the butter, honey and mustard.
The prosciutto was crisp and the prawns having been partially protected from the heat were still plump and succulent.
Good meal all round :-)
So whoever you are who came up with the interweaving idea (I gave you points for it I remember that lol) thanks very much !
It's one of those dishes I'll roll out to impress from now on.
cheap it ain't - but a true classic never comes cheap :-)
And My caged rib cooking method ? Well that's another post entirely lol
Worthy, but "The Man" says I gotta spread them around first..... You must be doing some good work lately Alex 
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