Ingredients

The following ingredients have 3 Servings
  • 24 medium size precooked prawns
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 table spoon regular mayonnaise
  • 1 tablespoon of fresh rosemary
  • 1 tablespoon of fresh thyme
  • 1 tablespoon Thai basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 clove of garlic quartered
  • 1 teaspoon chopped parsley
  • salt and pepper to taste
  • 1 medium yam julienne style
  • 1 1/2 table spoon extra virgin olive oil
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh rosemary
  • 2 whole cloves of garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon of paprika
  • salt and pepper to taste
  • 3 tablespoons of regular ketchup
  • 1 tablespoon mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon wasabi paste

Instruction

  • In a bowl throw in prawns, drizzle in oil and spoon in mayo.
  • Toss in basil, thyme, oregano, rosemary, parsley.
  • Sprinkle in sea salt and fresh ground black pepper, paprika.
  • Add garlic.
  • Mix up with your hands ensuring prawns are coated well.
  • Cover and place in fridge.
  • Take 6 bamboo skewers and soak in warm water for the day.
  • Preheat oven to 400 degrees F.
  • Wash sweet potato and julienne into nice thin slices (skin on).
  • Toss sweet potatoes into a bowl.
  • Drizzle in olive oil.
  • Toss in oregano, thyme, garlic, onion powder.
  • Throw in garlic and mix well.
  • Place sweet potato on a cooking sheet with parchment paper.
  • Place in a 400° F oven for about 25 minutes.
  • Meanwhile skewer prawns 4 per skewer.
  • Preheat BBQ.
  • Place prawns on hot hot grill.
  • Cook 2 minutes per side.
  • For the Mayo ketchup: mix ketchup, mayo, wasabi, mustard and blend well.
  • Ready to serve, enjoy!