Name: Bay scented prawns with basil mayonnaise
Total time: 30 min
Yield: 8
Cuisine: Australian
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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Bay scented prawns with basil mayonnaise

Bay scented prawns with basil mayonnaise

Good Food team

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Serves 8

Easy

Total time: 30 mins

Ready in 20-30 minutes

A star rating of 4 out of 5.1 ratingRate

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

Easily doubled

Easily halved

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Barbecued pork with sage, lemon & prosciutto

A star rating of 4.5 out of 5.26 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal301
fat28g
saturates4g
carbs1g
sugars0g
fibre0g
protein11g
salt0.65g

low

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.

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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