Bay Scented Prawns with Basil Mayonnaise

Name: Bay Scented Prawns with Basil Mayonnaise
Total time: 30 min
Yield: Serves 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

⏱ 30 mins 🍽 Serves 8 🌶 australian ✅ Easy 🏷 Main course

These fragrant prawn kebabs are infused with bay leaves and served with a vibrant homemade basil mayonnaise. An impressive Australian dish, they are ideal for a barbecue and can be served as part of a buffet, for lunch or dinner. The recipe serves eight people and takes just 30 minutes to prepare and cook.

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

Soak eight wooden or bamboo skewers in cold water for about half an hour. To prepare the basil for the mayonnaise, place the leaves into a small pan of boiling water for about 1 minute, then transfer them with a slotted spoon into a bowl of cold water.
Drain the basil and squeeze out any extra water. Put the leaves into a food processor with 2 tbsp olive oil and blend for 1-2 minutes to create a fine paste. Add the entire jar of mayonnaise and a squeeze of lime juice, then blend until smooth. Place the mayonnaise in a bowl and chill it.
Thread 4 prawns and 3 bay leaves onto each prepared skewer. Brush the kebabs all over with the remaining 6 tbsp olive oil and season them well. Barbecue the kebabs for 4-5 minutes, turning once, until they are pink and tender. Serve the kebabs warm with the basil mayonnaise spooned into the squeezed-out lime halves.

Nutrition (per serving)

Calories301 kcal

Fat28 g

Saturates4 g

Carbs1 g

Protein11 g

Sodium260 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineaustralian