How To Make Prawns wrapped in Parma ham with Crémant de Bourgogne wine
Recipe Information
Prawns wrapped in Parma ham
Cultural Context
Prawns wrapped in Parma ham, known as 'Gambas au jambon de Parme' in France, is a delightful dish that showcases the rich flavors of both seafood and cured meats. Traditionally served as an appetizer, this dish highlights the elegance of French cuisine, often enjoyed during special occasions or gatherings. The combination of succulent prawns and savory ham creates a perfect balance of taste and texture, making it a favorite in many modern bistros and restaurants across France and beyond.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Parma ham
🥗Healthier: prosciutto
💰Cheaper: smoked turkey
Prosciutto is a similar cured meat with a lower fat content.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Vegetable oil is often less expensive and has a neutral flavor.
Remove the head from the tiger prawns and peel the skin, leaving the last leg intact.
Cut the vein out of the prawns.
Skewer the prawns and blanch them in lemon water with a bit of salt for almost 2 minutes.
Transfer the blanched prawns to ice water to cool them down.
Dry the prawns properly after removing them from the ice water.
Cut the Parma ham in half and wrap it around each prawn, folding it if necessary.
Dip the wrapped prawns into the tempura batter.
Carefully place the battered prawns into hot oil to deep fry them.
Season the frying prawns with a bit of salt and black pepper while cooking.
Prepare the rocket salad with dressing in a separate bowl.
Plate the prawns wrapped in Parma ham alongside the dressed rocket salad.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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