Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
25 mins
Not Too Tricky
serves 4
About the recipe
The combination of bay leaves and prawns is quite an unconventional one, but a real winner. These barbecue prawns are absolutely delicious with the simple, fresh courgette, pea and bean salad. Delicious!
Recipe From
Ingredients
20 raw king prawns, peeled, deveined, from sustainable sources
4 small courgettes
10 fresh bay leaves
½ a lemon
2 large handfuls of freshly podded peas
2 large handfuls of freshly podded broad beans
½ a bunch of fresh mint (15g)
optional: a few chive flowers
Top Tip
FLAVOUR BOOST
This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won’t need as much as you would normally use though, as the bay gives it extra flavour.
It's great sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting.
HELPFUL HACK
You can keep the bay salt in a container for a couple of months, if you dry it out first.
Method
- First of all, get the barbecue good and hot. If you’re using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later.
- Thread 5 prawns on to each skewer, making sure you poke through the fat and the thin part of each prawn.
- Slice the courgettes into ribbons with a speed-peeler or a mandolin (use the guard!).
- To make the bay salt, crumble the bay leaves into a pestle and mortar, add 1 tablespoon of sea salt, then bash to a vibrant green salt.
- Sprinkle each prawn kebab with a good pinch of the bay salt, drizzle with a little olive oil, then pat and rub everything in.
- Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side.
- After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes.
- Pour 3 tablespoons of extra virgin olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes.
- Pick and tear over the mint leaves and the chive flowers (if using). Season with a little salt and black pepper and gently mix together.
- Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it.
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