Bay scented prawns with basil mayonnaise
Impress your friends with these fragrant and juicy prawns - perfect for the barbecue
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 20-30 minutes
- If using wooden or bamboo skewers, soak eight in cold water for about half an hour. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)
- Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.
- Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.
301 kcalories, protein 11g, carbohydrate 1g, fat 28 g, saturated fat 4g, fibre 0g, salt 0.65 g
Recipe from Good Food magazine, August 2003.
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http://www.bbcgoodfood.com/recipes/2979/
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Ingredients
- 2 x 20g packs fresh basil leaves
- 6 tbsp olive oil
- 250ml jar mayonnaise
- juice of 1 lime
- 32 large fresh raw prawns , heads and shells removed
- 24 small fresh bay leaves
- 6 tbsp olive oil
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13
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 20-30 minutes
Fragrant and juicy
Ingredients
- 2 x 20g packs fresh basil leaves
- 6 tbsp olive oil
- 250ml jar mayonnaise
- juice of 1 lime
- 32 large fresh raw prawns , heads and shells removed
- 24 small fresh bay leaves
- 6 tbsp olive oil
301 kcalories, protein 11g, carbohydrate 1g, fat 28 g, saturated fat 4g, fibre 0g, salt 0.65 g
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30 March 2008
Shaz commented on this recipe
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25 August 2008
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