First posted: Jun 2, 2013

Beer-Basted Prawns with Basil-Lime Mayonnaise


Episode 5 – West Coast
Beer-basted Prawns with Basil and Lime Mayonnaise
Mussels in Tomato and Basil Sauce
Honey and Soy Hake with Pak Choi and Coconut Jasmine Rice
Baie Lekker Basil & Berry Gelato



Cooks in:        Serves:Serves 6 as a snack

  • 24 prawns, de-shelled and de-veined
  • 1/2 cup beer (Mozambican if you can find it!)
  • 2 Tbsp butter, melted (in the microwave for about 30 seconds)
  • 2 cloves garlic, finely chopped
  • zest and juice of 1 lemon
  • 1 fresh chilli, deseeded and finely chopped
  • Small handful fresh coriander, roughly chopped
  • a generous pinch of salt and freshly ground black pepper
  • 6 bamboo skewers, soaked in water for 15 minutes
For the Basil and Lime Mayonnaise
  • 1 egg
  • 1 clove garlic
  • 1/2 avocado, de-stoned, peeled and roughly chopped
  • 2 Tbsp lime juice (or lemon)
  • 1-2 Tbsp chopped fresh basil
  • Pinch of salt and freshly ground black pepper
  • 3/4 cup cooking oil (not olive oil)

What to do

1. Preheat your oven's grill.

2. Skewer the prawns with the head and tail gently pinched together, so that they are skewered into a 'u' shape.

3. Place the prawn skewers in a shallow ovenproof dish, and pour over the beer, melted butter, garlic, lemon zest, lemon juice, chilli and fresh coriander.

4. Grill the prawns for 3 minutes on each side or until they take on a rosy pink colour. Meanwhile, make the basil and lime mayonnaise as directed.

5. Serve immediately with a sprinkling of fresh basil, and the basil and lime mayonnaise.

For the Basil and Lime Mayonnaise

1. To a blender, add all the ingredients except the oil. Then slowly drizzle in the oil in a constant stream with the blender on a low speed. Continue blending until all the oil is incorporated and the mixture thickens to the usual consistency of mayonnaise.

If not using avocado, just use 1 cup of oil.

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