Updated: Feb 21
We are delighted to share some recipes from our cook book Fabulous Flavours of Australia.
Each month we will offer discounts on the products featured in these recipes.
We hope you enjoy them
Prawns & Prosciutto with Cos Lettuce and Lemon Myrtle Dressing
10 Thin slices of prosciutto
500g Fresh prawns, peeled and cleaned
2 tbsp. Caramelised Balsamic Vinegar with Quandong
4 tbsp. Lemon Myrtle Mountain Pepper Macadamia Oil
¼ tsp. Lemon Myrtle Seasoned Salt
5g Native Pepperberries (ground)
1 tsp Lemon Zest
1 Baby Cos Lettuce
Cut prosciutto in half and wrap around each prawn. Secure with a toothpick. Trickle 1 tsp of the Caramelised Balsamic over the prawns. Refrigerate for an hour to marinate.
In a glass jar, combine three (3) tbsps. of Lemon Myrtle Mountain Pepper Macadamia oil, 1 tbsp. of caramelised balsamic and a pinch of seasoned salt and a twist of ground Native Pepperberries. Shake well, set aside
Heat remaining oil in a heavy bottomed pam and sauté the wrapped prawns until the prosciutto is golden brown and prawns are cooked through.
Place on a bed of baby cos leaves, give the dressing a good shake and drizzle over prawns, sprinkle with a little lemon zest.
Serve with avocado and potato salad
For a spicier option exchange the Lemon Myrtle Mountain Pepper Macadamia Oil and Caramelised Balsamic vinegar with Lemon Myrtle with our Bush Tomato Garlic Chilli oil and Caramelised Balsamic vinegar with Bush Tomato.