Bay scented prawns with basil mayonnaise
By Good Food
Impress your friends with these fragrant and juicy prawns – perfect for the barbecue
- Ready in 20-30 minutes
- Serves 8
- Easy
Nutrition per serving
-
kcal 301
-
fat 28g
-
saturates 4g
-
carbs 1g
-
sugars 0g
-
fibre 0g
-
protein 11g
-
salt 0.65g
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
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.
