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Bay scented prawns with basil mayonnaise

Bay scented prawns with basil mayonnaise

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  • Preparation and cooking time
    • Total time
    • Ready in 20-30 minutes
  • Easy
  • Serves 8

Impress your friends with these fragrant and juicy prawns - perfect for the barbecue

  • Easily doubled
  • Easily halved
Nutrition:
HighlightNutrientUnit
kcal301
fat28g
saturates4g
carbs1g
sugars0g
fibre0g
protein11g
low insalt0.65g
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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

Method

  • STEP 1

    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.)

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, August 2003

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A star rating of 4 out of 5.1 rating
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