These Shrimp Stuffed Prosciutto Rolls combine Italian and Asian influences by stuffing rolls of Prosciutto with minced Shrimp and Scallions.
Whole shrimp wrapped with Prosciutto make for a very nice Italian appetizer but, here, I have given an Asian twist to the basic used by grilling the Prosciutto in rolls stuffed with a filling of seasoned minced shrimp and scallion. They are terrific served with a simple dip of Soy Sauce, Rice Wine, and just a drop of Sesame Oil.
This recipe calls for Prosciutto, but you could also use a lean Pancetta, or, if you really want to keep this a strictly Asian affair, thin strips of Jinhua Ham might also be used.
The Basic Method
You first need to mince shrimp to a very fine paste and mince the scallions. Mix these together in a bowl along with cornstarch, salt, and pepper. For best results, you want to continue stirring the mixture at least 50 times in ONE direction until it becomes sticky. This process allows the meat fibers in the shrimp to align themselves and makes for a much better texture.
To begin construction, simply place a tablespoon of the shrimp mixture at one end of a Prosciutto slice and spread it out evenly.
Roll up the slice neatly and moderately tightly, then dip each end into Sesame Seeds. Repeat with the remaining ingredients
When ready, pan-fry the Shrimp Stuffed Prosciutto Rollss in a little oil, beginning seam side down and then turning until all sides are golden and just a little crispy. I served these with a little dipping sauce made from soy, rice wine and just a drop or two of sesame oil. You can add a little sugar if you like, and you may wish to employ another variation to this recipe by incorporating some very finely minced green chili peppers in place of some, or all of the scallion.
Your Recipe Card:
Shrimp Stuffed Prosciutto Rolls
- 6 Slice Prosciutto about 2 x 3 inches each
- 6 Shrimp medium – large;
- 1 Scallion green part only;
- 1 tsp. Cornstarch;
- Pinch of Salt;
- Pinch of White Pepper;
- 1 tbsp. White Sesame Seeds.
- Finely chop or process the shrimp to a smooth paste, mince the scallion greens, then stir them well together in a bowl along with the cornstarch, salt, and pepper.
- Put about a tablespoon of the shrimp mixture at one end of a prosciutto strip, roll it up neatly, then repeat with the remaining materials.
- Dip each end of the rolls in the sesame seeds and press in lightly.
- When ready, 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.
- Blot the rolls well on kitchen paper and serve, while hot, with a dipping sauce of choice.