Prep Time: 30 minutes
Cook Time: 4 minutes
750g green tiger prawns
3 teaspoons olive oil
Salt and black pepper
1 teaspoon fennel seeds
1-2 tablespoons lemon juice
2 tablespoons apple juice
50g fennel, finely sliced
1 clove garlic, crushed
1 tablespoon extra virgin olive oil
a few fresh chives
- Peel and devein the prawns, leaving the tail shells on. Rinse and pat dry with paper towels.
- Heat a small nonstick frying pan over medium heat and dry-fry the fennel seeds for 1–2 minutes, then grind coarsely in a spice mill or with a pestle and mortar. Whisk together with 1 tablespoon of lemon juice and the other ingredients for the dressing, adding more lemon juice to taste.
- Heat the griller to medium-high. Toss the prawns in the oil and season to taste, then grill for 2 minutes on each side, or until pink and opaque.
- Divide the prawns between serving plates, pour over the dressing, garnish with chives and serve warm or at room temperature.
Variations: you could barbecue the prawns on skewers instead of grilling them, if you like, or cook them on a ridged, iron grill pan. You could also chop the fennel into chunks instead of finely slicing it, and cut up the feathery tops to use as a garnish instead of the chives.
Serving suggestion: boiled rice or steamed potatoes.