is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
says: "I had these at a party and was given
the recipe. Haven't made them myself yet but they
were really good".
large prawns, peeled, tails left on
Salt and pepper
4 oz. cheddar cheese, cut into 1 1/4 x 1/4"
2 oz. prosciutto, cut into 1 1/4 x 1/4"
4 sheets of phyllo
1 cup heated cocktail sauce of your choice
Chopped parsley, for garnish
the prawns by splitting them down the middle
of their backs to open them up.
each prawn with salt and pepper.
each prawn with a piece of cheese and a piece
of proscuitto and gently fold prawns around
up phyllo and, using a sharp knife, cut into
1/2" thick pieces. Carefully unfold the phyllo
into long, thin strips.
each prawn in 6 - 8 strips of phyllo, transfer
to a baking tray and drizzle with olive oil.
for 12 minutes until crispy.
a little cocktail sauce on 4 plates, top each
with 3 stuffed prawns and sprinkle with parsley.