6 Portions
• 1 handful (30 g) fresh parsley, finely chopped
• 2 garlic cloves, finely chopped
• juice and zest of 2 lemons
• 60 ml canola oil
• 18 prawns, shells removed and cleaned
• 6 wooden kebab sticks
PURÉE
• 15 ml olive oil
• 1 small onion, finely chopped
• 1 x tin (400 g) borlotti beans, drained and rinsed
• 2 garlic cloves, finely chopped
• salt and freshly ground black pepper to taste
Combine parsley, garlic, lemon juice and zest. Add canola oil and mix well. Place prawns in the mixture and marinate in the fridge for 20 minutes. While the prawns are marinating, make the purée. Heat the oil in a medium-sized saucepan. Add onions and stir-fry for 3 –5 minutes or until they start to brown. Add beans and garlic and sauté for another 3 minutes. Remove from the heat and purée in a food processor until smooth. Season well with salt and pepper. Get the coals to a medium heat. Skewer the prawns onto the kebab sticks (3 per stick). Season well with salt and pepper. Braai over medium heat for 3 – 5 minutes a side or until golden brown and cooked through. Serve with the bean purée.