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Sweet Barbecue Prawns And Banana Kebabs

Sweet Barbecue Prawns And Banana Kebabs

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


  • 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


  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.

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