Tuesday, February 17, 2009

Prawn, fig and prosciutto with lime aioli

Ingredients (serves 12)
* 12 firm, ripe figs, halved
* 36 cooked king prawns, peeled (tails left intact), deveined
* 30 slices prosciutto, halved lengthways
Lime aioli
* 3 garlic cloves, finely chopped
* 3 egg yolks
* 1 lime, juiced
* pinch of sea salt
* 1 cup olive oil

1. Make lime aioli: Place garlic, egg yolks, 2 tablespoons lime juice and sea salt in a food processor. Process until well combined. With the motor running, slowly add oil until well combined. Season with salt and pepper. Transfer to a bowl. Cover the surface with plastic wrap. Refrigerate.
2. Wrap each fig half and prawn in a strip of prosciutto. Secure with toothpicks. Arrange on a plate. Serve with lime aioli.

Super Food Ideas - Page 57
Recipe by Annette Forrest


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