• 1 pack giant butterfly prawns
  • 10 slices of parma ham
  • juice of half a lemon
  • 1 clove garlic (very finely chopped)
  • 1 tsp fresh thyme (finely chopped)
  • 1 tsp lemon zest (finely chopped or grated)
  • 0.5 tsp coarse ground black pepper
  • 0.25 tsp sea salt
  • 0.5 tsp sugar
  • 3 tblsp extra virgin olive oil
  • 100 ml white wine


  • Defrost and peel prawns.
  • Mix together lemon juice, zest, thyme, garlic, black pepper and sea salt in a bowl. Add olive oil and stir well.
  • Lay out 10 slices of Parma ham, place a prawn at the top of each one and then roll-up.
  • Pre-heat a frying pan on medium heat, add a little oil and fry the prawns for three minutes on each side.
  • Add the white wine to the pan and allow to bubble for one minute, scraping up from the bottom of the pan with a wooden spoon.
  • Add the lemon and thyme mix and cook for a further 30 seconds. Pour over the prawns and serve.
  • Serve with steamed vegetables and rice