Garlic And Chilli Queensland Tiger Prawns Served With A Fresh Sicilian Orange And Fennel Salad
- 2 small fennel, thinly sliced
- 60ml olive oil
- 2 clove garlic, finely sliced
- 1/2 red chilli, finely sliced
- 8 large fresh tiger prawns, shelled and deveined
- 2 oranges, peeled and sliced into rounds
- sprigs of fresh dill, to garnish
- 2 teaspoons finely chopped fresh parsley
- 1 clove garlic, finely minced
- 1/2 red chilli, finely chopped
- sea salt and freshly ground black pepper, to taste
- 50ml white vinegar
- juice of half a lemon
- 80ml olive oil
1. To make dressing, combine all ingredients in a screw top jar. Shake well. Place fennel and in a medium bowl. Add dressing. Toss to combine.
2. Heat oil in a heavy based frypan. Add garlic and chilli. Cook for 30 seconds or until just fragrant. Add the prawns and toss in the hot oil until just cooked.
3. Arrange orange slices in the centre of four plates. Top with the fennel salad and the prawns. Garnish with fresh dill and serve immediately.
1. Dressing can be made up to a day in advance. Store, covered, in refrigerator. Try replacing lemon with orange juice for a change.
2. For really thinly sliced fennel, try using a mandolin slicer.
3. Turn this great salad into a main course, by doubling quantities and adding some baby spinach leaves and toasted, slivered almonds.
4. Fennel has a delicate aniseed flavour and can also be eaten steamed, roasted and fried. The dried seeds from the fennel plant have a strong liquorice flavour and are used in both sweet and savoury dishes.
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