Bay Scented Prawns With Basil Mayonnaise
These succulent prawn and bay leaf kebabs are bursting with flavor and aroma, making them a perfect addition to any outdoor barbecue menu. The fresh basil mayonnaise adds a creamy and zesty touch that beautifully complements the smoky charred prawns. Enjoy these delectable skewers with friends and family on a sunny day!
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 8
Nutrition
- Calories: 301 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 11 grams protein
- Sodium Content: 0.65 milligram of sodium
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