Julie Le Clerc: Rosemary sticks with prawn and courgette wraps

Rosemary sticks with prawn and courgette wraps and Sun-dried tomato dipping sauce. Picture / Carolyn Robertson

Rosemary sticks with prawn and courgette wraps
16 raw tiger or king prawns
16 stems of rosemary (or use small skewers or toothpicks)
1 Tbs lemon juice
2 zucchini, peeled into strips with a vegetable peeler

1. Peel prawns, leaving tails intact and remove veins (the dark thread running down the back of the prawn). Remove the leaves from the base of the stems of rosemary and lightly peel the stalks so that they form clean, smooth skewers.

2. Heat a pan with a little water and add the lemon juice. Add prawns to the pan and poach at a gentle simmer for about 2 minutes or until they turn pinky-orange. Remove to cool.

3. Wrap a ribbon of zucchini around the middle of each prawn and secure with a rosemary skewer. Serve with sun-dried tomato dipping sauce.

Sun-dried tomato dipping sauce

Makes 1/2 cup
1/3 cup sun-dried tomatoes, chopped
1 clove garlic, peeled and chopped
1/4 tsp chilli powder
juice of 1 lemon
3 Tbs olive oil
sea salt and freshly ground black pepper

1. Puree sun-dried tomatoes and garlic together in a food processor. Add chilli powder, lemon juice and oil and puree to form a smooth paste. Season with salt and pepper.

2. Serve as a simple dipping sauce for skewered food.