Prosciutto Rolls stuffed with Shrimp
I had some Prosciutto leftover from making a Braciole and needed to use it up. I thought briefly about simply doing Shrimp wrapped with Prosciutto but we have had that many times and so I decided to go with the same ingredients but jazz things up a little with a new twist. The result I came up with is vaguely Asian and, while it is not based on any particular recipe, it does seem to have a bit of a Taiwanese flair to it…
- Sliced Prosciutto (you need 6 pieces about 2 x 3 inches);
- 6 Shrimp (medium – large);
- 1 Scallion (green part only);
- 1 tsp. Cornstarch;
- Pinch of Salt;
- Pinch of White Pepper;
- 1 tbsp. White Sesame Seeds.
First, finely chop or process the shrimp to a smooth paste and mince the scallion greens.
Mix together the shrimp, scallion, cornstarch, salt and pepper in a small bowl.
Put about a tablespoon of the shrimp mixture at one end of a prosciutto strip.
Make a roll, and repeat with the remaining materials.
Dip each end of the rolls in the sesame seeds.
Now, pan-fry the rolls in a little oil, beginning seam side down and then turning until all sides are golden and just a little crispy. Once they are done, blot them quickly on a piece of kitchen paper and then plate and serve.
These were delicious. I served them with a little dipping sauce made from soy, rice wine and just a drop or two of sesame oil. The crispiness of the prosciutto contrasted very nicely with the soft bite of the shrimp and the sesame seeds added a little something extra. My wife really enjoyed them and we had three each. That is probably ideal as they are very rich, but I will certainly be making these again… maybe with just a little chopped green chili mixed in with the shrimp.