100g packet sliced prosciutto, finely chopped
Rock salt, to serve
24 natural oysters in half shells
32 cooked King prawns (1.3kg)
1/3 cup red wine vinegar
2 tablespoons olive oil
1/3 cup finely chopped pitted kalamata olives
1 ripe tomato (200g), deseeded, finely diced
2 tablespoons finely chopped fresh basil
½ teaspoon dried chilli flakes
CAPSICUM DIPPING SAUCE
1 cup whole egg mayonnaise
½ cup chopped roasted red capsicum
¼ cup tomato sauce
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon horseradish cream
¼ cup finely chopped fresh parsley
2 tablespoons finely chopped capers
To make dressing, place all ingredients in a jug. Mix well.
To make dipping sauce, blend mayonnaise, capsicum, sauces, juice and cream in a blender until smooth. Transfer to a serving bowl. Season with salt and pepper. Stir in parsley and capers.
Heat an oiled, medium frying pan over a medium heat. Add prosciutto. Cook, stirring occasionally, for about 2 to 3 minutes, or until crisp. Drain on absorbent kitchen paper.
Just before serving sprinkle rock salt over a serving platter. Arrange oysters over salt. Place dipping sauce and prawns on platter. Spoon dressing over oysters. Sprinkle with prosciutto.
TIP! If the weather is very hot, keep oysters cool by serving the platter on top of a large bowl filled with crushed ice. Dressing and dipping sauce can be made up to one day ahead. Store in the fridge. When serving unshelled prawns, have a couple of bowls filled with warm water and lemon slices for your guests to rinse their fingers.