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Barbecue King Prawns, Olive Oil Poached Fennel, Chilli and Lime

Name: Barbecue King Prawns, Olive Oil Poached Fennel, Chilli and Lime
Yield: 4
Ingredients: 2L extra virgin olive oi; 100ml white vinegar; 1 large brown onion, cut in half; 2 long red chillies, cut in half; 1 lime, thinly sliced; stalks from ½ bunch parsley; 3 medium bulbs fennel, trimmed, cut into quarters; salt and pepper, to season; 2 small bulbs fennel, finely chopped, fronds reserved for garnish; 1 long red chilli, finely chopped; 1 brown onion, finely chopped; 1 bunch parsley, leaves picked; 1 bunch basil, leaves picked; 3-4 limes, zested and juiced; salt and pepper, to taste; 12 green king prawns; reserved poaching liquid from Poached Fennel; salt and pepper, to taste; reserved fennel fronds

Jacqui Challinor

05 Jun 2018

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Serves

Components

Ingredients

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Season

Ingredients

Poached Fennel

2Lextra virgin olive oi

100mlwhite vinegar

1large brown onion, cut in half

2long red chillies, cut in half

1lime, thinly sliced

stalks from ½ bunch parsley

3 medium bulbsfennel, trimmed, cut into quarters

salt and pepper, to season

Fennel, Chilli and Lime Salsa

2 small bulbsfennel, finely chopped, fronds reserved for garnish

1long red chilli, finely chopped

1brown onion, finely chopped

1 bunchparsley, leaves picked

1 bunchbasil, leaves picked

3-4limes, zested and juiced

salt and pepper, to taste

Grilled Prawns

12green king prawns

reserved poaching liquid from Poached Fennel

salt and pepper, to taste

Garnish

reserved fennel fronds

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

BasilFennelParsleyPepperSaltPrawnOlive OilLimeRed ChilliesWhite VinegarBrown OnionSeafoodDinnerMain

Recipe by Jacqui Challinor. Originally published by Network 10 on 05 Jun 2018.

Original on 10 Play ↗