Shrimp Stuffed Prosciutto Rolls – Sybaritica

These Shrimp Stuffed Prosciutto Rolls combine Italian and Asian influences by stuffing rolls of Prosciutto with a blend of minced Shrimp and Scallions.

• 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.