• 8servings
  • 301calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 2 x 20g packs fresh basil leaves

  2. 250ml jar mayonnaise

  3. juice of 1 lime

  4. 32 large fresh raw prawns , heads and shells removed

  5. 24 small fresh bay leaves

  6. 6 tbsp olive oil

Instructions Jump to Ingredients ↑

  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.


Send feedback