Garlic and Chilli Tiger Prawns Served with a Fresh Sicilian Orange and Fennel Salad
- 8 large cooked tiger prawns
- 2 small fennel, thinly sliced
- 2 oranges, peeled and sliced into rounds
- sprigs of fresh dill, to garnish
- salad dressing
- 60ml olive oil
- 11/2 tablespoons white wine vinegar
- 2 teaspoons finely chopped fresh parsley
- 1/2 red chilli, finely chopped
- 60ml olive oil
- 2 cloves garlic, finely sliced
- 1/2 lemon
- 1/2 red chilli, finely sliced
- sea salt and freshly ground black pepper, to taste
1. Shell and devein prawns. Place in a medium bowl with marinade ingredients. Season with salt and pepper. Toss to combine. Refrigerate, covered, until required.
2. To make salad dressing, combine all ingredients in a screw top jar. Shake well. Season with salt and pepper.
3. Place fennel and orange in a medium bowl. Add dressing. Toss to combine.
4. Arrange salad in the centre of four plates. Top with prawns. Garnish with fresh dill and serve immediately.
1. For really thinly sliced fennel, try using a mandolin slicer.
2. If you prefer to use fresh, raw prawns. Bring 1 litre and 1 tablespoon salt to the boil in a medium saucepan. Add prawns. Cook for 3-4 minutes. Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent.
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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