Parma wrapped prawns

A play on ceviche, the prawns ‘cook’ in the acid of the Mizkan while marinating and are finished with just a kiss of broiler heat and an envelope of ham.

Serves 8 Prep time 15 minutes + 12 hours marinate time
Cook time 20 minutes

8 slices Parma ham, sliced paper thin
8 medium Angka prawns (or small to medium tiger prawns), shelled—except for tail—and de-veined

marinade
3 tbsp sesame oil
¼ cup mirin
¼ cup Mizkan rice vinegar
1 tsp fresh ginger, grated
3 tsp fresh garlic, grated
1 tsp onion powder
1 tsp garlic powder
½ tsp ginger powder
1 tsp chilli powder
4 tbsp soya sauce
pinch ground black pepper

• Mix all marinade ingredients together and fully submerge prawns. Refrigerate for 12 hours or overnight. Reserve marinade.
• Pour marinade in heavy saucepan and simmer to slowly reduce until it forms a syrupy consistency, about 15 minutes.
• Wrap 1 sheet of ham around length of prawn, leaving the tail extending out for easy handling.
• Place wrapped prawns in broiler on high and cook just until ham begins to firm and tighten around prawns (about 1-2 minutes; do not fully cook the prawns).
• Drizzle thin threads of the reduced marinade over prawns and serve.

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