Sweet Australian king prawns wrapped in prosciutto or jamón serrano are lightly grilled until crisp and served with grilled lemon and peppery rocket. Ready in under 25 minutes, they’re an elegant appetiser, Christmas starter or effortless barbecue favourite that’s guaranteed to impress.
Serving suggestions
Perfect as a canapé, starter or relaxed summer barbecue dish, they deliver restaurant-quality flavour with just a handful of ingredients.
The combination of lean seafood and traditionally cured ham creates a delicious balance of sweet, salty and savoury flavours. Finished with grilled lemon and peppery rocket, they’re equally at home at Christmas, entertaining or an easy weekend lunch.
Choosing Australian prawns
Whenever possible, choose sustainably harvested Australian prawns. They are recognised for their exceptional quality, strict food safety standards and world-class fisheries management.
Look for firm flesh, a fresh ocean aroma and shells that are bright and intact. Fresh prawns need very little embellishment—good olive oil, citrus, herbs and a restrained hand are often all that’s required.
| What to look for | Why it matters |
|---|---|
| Fresh ocean aroma | Fresh prawns should smell clean and briny, never overly fishy or ammonia-like. |
| Firm flesh | The flesh should feel firm and spring back when gently pressed, indicating freshness. |
| Bright, intact shells | Shells should be glossy, moist and free from black spots or damage. |
| Clear, bright eyes (whole prawns) | A sign of freshness and careful handling. |
| Heads firmly attached (whole prawns) | Loose heads can indicate the prawns are no longer at their freshest. |
| Australian wild-caught or sustainably farmed | Choosing Australian prawns supports sustainable fisheries and ensures high food safety and quality standards. |
Types of Australian prawns
Australia is home to some of the world’s finest prawns, with more than 100 species found in our coastal waters. While many are caught commercially, these are the varieties you’re most likely to find at your local fish market or seafood retailer.
Prawn varieties
| Prawn variety | Flavour & texture | Best for |
|---|---|---|
| Australian king prawns | Large, sweet and succulent with firm flesh. | BBQs, grilling, skewers and entertaining. |
| Australian tiger prawns | Rich, sweet flavour with a firm texture and distinctive striped shells. | Barbecuing, curries, stir-fries and pasta. |
| Banana prawns | Delicate, naturally sweet flavour with a softer texture. | Salads, tacos, fried rice and seafood platters. |
| Endeavour prawns | Robust seafood flavour with firm flesh that holds up well during cooking. | Garlic prawns, Mediterranean dishes, soups and seafood stews. |
| School prawns | Small, delicate and sweet, often cooked and eaten whole. | Fritters, tempura, omelettes, pasta and salads. |
How to cook prawns
Prawns cook remarkably quickly, usually in just 2–4 minutes, depending on their size and cooking method. The key is to watch their shape and colour rather than the clock.
- Perfectly cooked: The flesh turns opaque with a blush of pink and curls into a gentle “C” shape. It should be plump, juicy and tender.
- Overcooked: The prawn curls into a tight “O” shape, becoming firm, rubbery and dry.
Approximate cooking times
- Small prawns: 1–2 minutes
- Medium prawns: 2–3 minutes
- Large king prawns: 3–4 minutes
Whether grilling, pan-frying, poaching or barbecuing, the same rule applies: look for the “C”, not the “O”.
Chef’s tips
For the freshest flavour, choose Australian wild-caught or sustainably farmed prawns whenever possible. Australia is recognised globally for its high food safety standards and sustainable fisheries, producing premium seafood that’s ideal for everything from a simple summer barbecue to elegant entertaining.
Remove prawns from the heat as soon as they’re opaque. They will continue to cook slightly from residual heat, so it’s better to undercook them slightly than overcook them.
PrintProsciutto-wrapped king prawns
- Total Time23 minutes
- YieldServes 4
Sweet Australian king prawns wrapped in prosciutto or jamón serrano are lightly grilled until crisp and served with grilled lemon and peppery rocket. Ready in under 25 minutes, they’re an elegant appetiser, Christmas starter or effortless barbecue favourite that’s guaranteed to impress.
Ingredients
12 green king prawns, peeled, tails left on and deveined
12 thin slices jamón serrano or prosciutto
2 teaspoons olive oil
2 lemons, halved
Rocket leaves, to serve
Instructions
- Pat the prawns dry with paper towel. Thread each prawn onto a soaked bamboo skewer to help keep its shape while cooking. Wrap each prawn with a slice of jamón serrano or prosciutto.
- Lightly brush with olive oil. Heat a barbecue or grill to high. Cook the prawns for 6–8 minutes, turning occasionally, until the ham is crisp and the prawns are opaque and just cooked through.
- Grill the lemon halves cut-side down for 2–3 minutes.
- Arrange the prawns on a platter with grilled lemons and fresh rocket. Serve immediately.
Notes
Don’t overcook the prawns. As soon as they turn opaque with a gentle pink hue, remove them from the heat to keep them succulent.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Seafood
- Method: BBQ
- Cuisine: Modern Australian
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