This Herb bbq Prawn Skewer with Baked Sweet Potatoes dipped in a mayo wasabi ketchup, is a fun, lively dish that tastes so good. Give it a try, on your warm patio nights!
There are days when time is not on your hands and you need something quick to make with little prep time and even less cook time. Usually a night like this calls for appetizers and finger foods. I don’t know what it is about skewers that draws me in, maybe it is the ease in eating them, or that most skewers are done on the BBQ which you all know I love.
Not enough time and wanting to fire up the BBQ was my inspiration for this meal. I went to a local grocery store and picked up some precooked prawns, and a recent trip to the Italian Center shop (downtown Edmonton) came up with the accompaniment: sweet potatoes also known as Yams. I was thinking of a nice array of herbs and oil, salt, pepper, paprika, tossed with the fine julienne sweet potatoes, an herded skewer of BBQ prawns, with a tangy mayo/wasabi/ketchup to dip the sweet potato. The backyard garden is complete, sun is shinning, fountains and ponds are running in the background, flowers are blooming, the radio playing to the 101.7 World radio Bollywood beat, wind chimes dancing to the rhythm of the wind, BBQ is heating up, we are set.
A simple dish but a roller coaster of flavors. Prawns juicy combined with aromatic herbs like Thai basil, oregano, rosemary, thyme, slightly rubbed with whole garlic marinated in lemon and olive oil all day long. The sweet potatoes thin robust and sweet in flavor roasted to crispy caramelized goodness with the earthy hints of herbs and roasted garlic dipped in a mayo wasabi ketchup that packs a nice wallop up the nose that some may say is a sadomasochistic experience but one that many people enjoy including us. I remember my first experience with wasabi. A friend took me for my first sushi eating and I thought the nice pat of creamy green paste in the dish was guacamole, so I lathered it on my sushi roll and dumped it into my mouth. What I experienced next was my nose feeling like it was going to burst and fall off, finishing with tears running down my cheeks, and a waitress asking me if I was okay, I couldn’t respond. All in all I didn’t let that taint my love for Japanese cuisine and I really didn’t remember much due to: number one not being a drinker, and number two being introduced to warm sake.
Now back to this recipe. This dish is fun, lively and tastes good too. Give it a try and let me know what you think. I love when I hear back from people about something they prepared and it turned out so well that you can almost experience the food as they are describing it so passionately. Wonderful.
Such a great marriage of flavor and color, can’t wait to sink my teeth into these!Print
For the prawns:
- 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
For the sweet potato:
- 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
For the Mayo Ketchup:
- 3 tablespoons of regular ketchup
- 1 tablespoon mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon wasabi paste
- 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!