Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Slice the cucumber and tomatoes thinly, then
arrange on four large plates and reserve. Peel the prawns, leaving the tail shell intact and remove
the thin black vein running down the back.
Whisk together 4 tbsp of the olive oil, garlic and chopped parsley in a small bowl and season to
taste with plenty of salt and pepper. Add the prawns to the mixture and stir until they are well
coated. Remove the prawns, then wrap each one in a piece of Parma ham and secure with a cocktail
Place the prepared prawns on a lightly oiled baking sheet or dish with the slices of bread and
cook in the preheated oven for 5 minutes.
Remove the prawns from the oven and spoon the wine over the prawns and bread. Return to the oven
and cook for a further 10 minutes until piping hot.
Carefully remove the cocktail sticks and arrange three prawn rolls on each slice of bread. Place
on top of the sliced cucumber and tomatoes and serve immediately.