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Bay scented prawns with basil mayonnaise

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

  • Ready in 20-30 minutes
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 301
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 0
  • Protein 11
  • Fat 28
  • Fibre 0
  • Salt 0.65

Nutrition per serving

  • Calories 301
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 0
  • Protein 11
  • Fat 28
  • Fibre 0
  • Salt 0.65

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

  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.)

  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.

  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.

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