one or two slice of serrano, roughly torn
a thick slice of pugliese or sourdough bread
a splash of olive oil
a small garlic clove crushed
a pinch of chilli flakes
4 raw prawns, peeled (I leave the tails on, but it's up to you)
a pinch of black pepper
roughly chopped parsley
Toast your bread, ideally on a griddle. Fold on the roughly torn pieces of serrano.
Heat a small pan (I use a 20cm wok) to a fairly high heat and add a splash of olive oil. Throw in the garlic and chilli, then the prawns and add a pinch of pepper (no salt). Toss until the prawns are cooked through - a matter of moments.
Place the prawns on top of the ham, pour the pan juices over and around and scatter some parsley over.