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prawn skewers

Sesame Prawn Skewers With Rocket and Roast Garlic Aioli

  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: Makes 20 prawn skewers 1x



For the roast garlic and rocket aioli

  • 1 whole bulb of garlic.
  • 1 tablespoon of olive oil.
  • 1 sprig of thyme.
  • 2 egg yolks.
  • 1 tablespoon of dijon mustard.
  • 1 tablespoon of white wine vinegar.
  • 25g / 1oz of washed rocket leaves
  • 250ml / 1 cup of rapeseed oil.
  • salt.

for the prawns

  • 25g / 1oz of toasted sesame seeds.
  • 20 peeled Dublin bay prawns.
  • 1 tablespoon of olive oil.


  1. First make the garlic aioli. Place the bulb of garlic on a sheet of tinfoil and drizzle with a tablespoon of olive oil. Put a sprig of thyme on top and wrap the garlic up into a little foil parcel.
  2. Bake in a hot oven for 30 minutes until the garlic is soft and tender.
  3. When the garlic is cool enough to handle pull apart the cloves and remove the skins. Place your peeled garlic in a food processor along with the egg yolks, dijon mustard, white wine vinegar, and washed rocket.
  4. Give everything a good whizz and then slowly trickle in the olive oil till the aioli it a thick mayonnaise consistency.
  5. Next put the sesame seeds on a baking tray and toast under a hot grill till golden brown.
  6. Skewer up your prawns on bamboo skewers and then roll them through the toasted sesame seeds trying to get as even a coating as possible on each prawn.
  7. Lay the skewered prawns on a baking sheet and season with a little salt. Than drizzle with the olive oil and cook for 2 minutes each side under a hot grill.
  8. Serve the prawns on a platter with the garlic aioli on the side for dipping and let everybody dig in.


You’ll need some metal or bamboo skewers for this. If you’re using bamboo ones like me it’s a good idea to give them a soak in some water for about an hour before you use them. It stops them catching fire under the grill.

Alternative fish – any type of prawn or shrimp