Fennel Prawns recipe


¼ cup of olive oil.
1 teaspoon of ginger powder.
½ teaspoon of salt.
1 tablespoon of granulated garlic.
2 tablespoons of fennel pollen.
1 lb of raw prawns.
Cooked rice, to serve with.


In a bowl, combine the olive oil (reserve 2 tablespoons), ginger, salt, garlic and fennel pollen. Stir thoroughly.

Add the prawns, stirring to ensure that each prawn is thoroughly coated.

In a large frying pane, sauté the prawns in the reserved olive oil over high heat.

Cook until the prawns are pink and opaque, about 5 minutes.

Serve on a bed of rice.

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