Grilled Prawns with Apple and Fennel Dressing The sweetness of juicy prawns is set off by a sharp dressing.
Preparation time 30 minutes
Cooking time 4 minutes
Serves 4
Ingredients:
750 g green tiger prawns
3 teaspoons olive oil
salt and black pepper
For the dressing
For the dressing
1 teaspoon fennel seeds
1-2 tablespoons lemon juice
2 tablespoons apple juice
50 g fennel, finely sliced
1 clove garlic, crushed
1 tablespoon extra virgin olive oil
To garnish: a few fresh chives
Preparation:
1 Peel and devein the prawns, leaving the tail shells on. Rinse and pat dry with paper towels.
2 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.
3 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.
4 Divide the prawns between serving plates, pour over the dressing, garnish with chives and serve warm or at room temperature.
VariationsYou 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.
1 Peel and devein the prawns, leaving the tail shells on. Rinse and pat dry with paper towels.
2 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.
3 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.
4 Divide the prawns between serving plates, pour over the dressing, garnish with chives and serve warm or at room temperature.
VariationsYou 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.
Yummy! Recipe from:
LOW FAT NO FAT COOKBOOK
Readers Digest Australia (Bookwise International) NZ$35
Featuring more than 280 recipes, this lavishly illustrated cookbook (in full colour) will help you keep trim while still enjoying delicious meals.
Featuring more than 280 recipes, this lavishly illustrated cookbook (in full colour) will help you keep trim while still enjoying delicious meals.
I like the nutritional analysis at the foot of each recipe. e.g. for the prwan recipe above:-
Kilojoules 624
Carbohydrate 1g
Protein 22g
Fat 6g
This is a big lump of a book, lavishly illustrated with colour pics of alkl dishes, and great value at $35 , a worthwhile addition to the cookbook shelf. And it is first and foremost about enjoying food with the low fat thing being a bonus if that is of concern.
Note - cover image not the same as on my book. In contact with publisher and will post correct cover as soon as I have a new image.
Note - cover image not the same as on my book. In contact with publisher and will post correct cover as soon as I have a new image.
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