Prawns

Almond and fennel prawns

Name: Almond and fennel prawns
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 24 green (uncooked and cleaned) prawns, peeled leaving tails intact; 2 tsp black peppercorns; 1tbsp fennel seeds; 1tsp sea salt; 125ml (1/2 cup) olive oil; Finely grated zest of a lemon; Juice of a lemon; 1/4 of preserved lemon rind (optional); 1cup quality mayonnaise; 80g (3/4 cup) slivered almonds; 1 bunch of watercress (stems removed); 1 bunch baby green leaves

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by delicious. team

delicious. team

Oct 03, 2015

Give prawns a crunchy kick with almonds.

24 green (uncooked and cleaned) prawns, peeled leaving tails intact
2 tsp black peppercorns
1tbsp fennel seeds
1tsp sea salt
125ml (1/2 cup) olive oil
Finely grated zest of a lemon
Juice of a lemon
1/4 of preserved lemon rind (optional)
1cup quality mayonnaise
80g (3/4 cup) slivered almonds
1 bunch of watercress (stems removed)
1 bunch baby green leaves

Method

1.

Coarsely crush peppercorns, fennel seeds and salt with a mortar and pestle. In a glass or ceramic dish, stir together the crushed mixture, 1/3 cup of oil, lemon zest and juice. Add prawns and toss. Cover with plastic wrap and place in refrigerator for 1 to 2 hours.
2.

If using the preserved lemon rind, remove and discard the pith and flesh. Finely dice the skin and stir through the mayonnaise to combine well. Set aside.
3.

Heat remaining olive oil in small saucepan over medium heat. Add almonds and cook for 1 to 2 minutes until golden, stirring occasionally. Drain on paper towel. Heat large non-stick frypan over a high heat. Cook half of the prawns for 2 minutes each side or until just opaque. Add half of the almonds and toss with the prawns for 30 seconds. Remove and set aside.
4.

Repeat cooking with remaining prawns and almonds. Serve with watercress salad and a dollop of mayonnaise.