Name: Prawns with fennel salad
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 16 uncooked large king prawns (1.1kg); 1 teaspoon ground fennel; 1 tablespoon white wine vinegar; 1 clove garlic, crushed; 1 teaspoon olive oil; 1 baby cos lettuce (200g); 1 fennel bulb (200g), sliced thinly; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1 1/2 tablespoon white wine vinegar; 1/4 teaspoon dijon mustard; 2 teaspoon olive oil; 1/2 teaspoon white (granulated) sugar; 2 green onions (scallions), chopped coarsely

Prawns with fennel salad

Prawns are packed with protein, a good source of omega 3 fatty acids and a delicious way to increase your intake of iron, zinc and vitamin E. Try these prawns with fennel salad and mustard dressing, alfresco style.

Ingredients

16 uncooked large king prawns (1.1kg)

1 teaspoon ground fennel

1 tablespoon white wine vinegar

1 clove garlic, crushed

1 teaspoon olive oil

1 baby cos lettuce (200g)

1 fennel bulb (200g), sliced thinly

1/2 cup firmly packed fresh flat-leaf parsley leaves

1 1/2 tablespoon white wine vinegar

1/4 teaspoon dijon mustard

2 teaspoon olive oil

1/2 teaspoon white (granulated) sugar

2 green onions (scallions), chopped coarsely

Method

1.Shell and devein prawns, leaving tails intact.

2.Combine prawns in medium bowl with ground fennel, vinegar, garlic and oil; toss gently. Season.

3.Make mustard dressing by combining oil, sugar and scallions in a screw top jar; shake well.

4.Cook prawns on heated grill plate (or grill or barbecue) about 4 minutes or until changed in colour and cooked through.

5.Meanwhile, divide lettuce leaves between serving plates; top with fennel and parsley.

6.Drizzle with dressing. Serve prawns on salad.

Use either red or green cos lettuce.
Note

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Ingredients

Method

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