Prosciutto wrapped barbecued prawns

Prep time: 20 min

Cook time: 20 min

Serves: 6


  • 2lbs 13/15 Jumbo Tiger Prawns (peeled (tails intact), deveined) from your local Fisherman’s Market
  • 14 thin slices prosciutto, halved
  • 2 ripe avocados, peeled, flesh cubed and tossed with lemon juice
  • 2 tablespoons finely chopped flat-leaf parsley

Dipping sauce:

  • 40g unsalted butter
  • 1/2 onion, finely chopped
  • 1 cup (250ml) tomato sauce (ketchup)
  • 1/3 cup (80ml) Worcestershire sauce
  • 1/2 firmly packed cup (100g) brown sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon mustard powder
  • Pinch of cayenne pepper

To skip the sauce, just grill the prawns wrapped in the prosciutto and use our Chipotle Aioli from Stonewall Kitchen, quick and easy.


  1. For the dipping sauce, melt butter in a pan over medium-low heat. Add onion and cook, stirring occasionally, for 4 minutes or until soft and translucent. Stir in the ketchup, Worcestershire sauce, sugar, vinegar, tomato paste, mustard powder, cayenne pepper and 1/2 cup (125ml) water. Simmer, stirring occasionally, over low heat for 10 minutes, then leave to cool. The sauce will keep for 2-3 days, covered, in the fridge.
  2. Pat prawns dry with paper towel. Wrap each prawn in a piece of prosciutto, brush with some of the sauce (reserving the rest for dipping) and place on a tray.
  3. Heat a lightly oiled barbecue plate on high heat. Cook prawns, turning, for 3-4 minutes until pancetta is crisp. Meanwhile, reheat remaining sauce over low heat, then transfer to a small bowl.
  4. Spread the avocado on a platter and top with prawns. Sprinkle with parsley and serve immediately with dipping sauce.


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