Plantains are great used here, but if they're not available use firm bananas.

Ingredients

• 1½ - 2 cups loosely packed basil leaves
• 2 tsp minced fresh garlic
• 1 tsp grated fresh ginger
• ¼ cup pinenuts
• ½-1 tsp minced chilli
• 1-3 tsp sesame oil
• ¼ cup good peanut oil
• 1 tsp brown sugar
• 1 tblsp chopped fresh coriander
• a pinch of salt
• 500-600 shelled large green prawns
• 3 firm bananas
• 400 gram can mangoes, drained
• grated rind and juice 1 lime
• 1 tsp minced fresh ginger

Method

1. Process the basil, garlic, ginger, pinenuts, chilli, sesame oil, peanut oil, sugar, coriander and salt in a food processor and process until the mixture forms a smooth paste. Add a little more peanut oil if necessary.
2. Toss the prawns in the mixture and leave it to marinate in a covered container in the fridge for about 2 hours.
3. Slice the bananas thickly and thread onto bamboo skewers alternately with the prawns. Barbecue quickly on a well-oiled hot grill plate until cooked. Do not overcook prawns or they become tough Serve with the mango dip to accompany.
4. Mango Dip
5. Place all the ingredients into a blender or food processor and process until smooth.