Name: Prawn souvlakia with tomato & fennel sauce
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 16 (1kg) uncooked large prawns, shelled, deveined, tails intact; 2 tablespoon olive oil; 3 clove garlic, crushed; 2 teaspoon dried mint; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 (260g) baby fennel bulbs, finely chopped; 1 tablespoon olive oil; 1 (150g) brown onion, finely chopped; 2 clove garlic, chopped finely; 3 (450g) ripe tomatoes, coarsely chopped; 1/4 cup (60ml) ouzo, pernod or dry white wine; 1 cup coarsely chopped fresh mint

Ingredients

16 (1kg) uncooked large prawns, shelled, deveined, tails intact

2 tablespoon olive oil

3 clove garlic, crushed

2 teaspoon dried mint

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 (260g) baby fennel bulbs, finely chopped

1 tablespoon olive oil

1 (150g) brown onion, finely chopped

2 clove garlic, chopped finely

3 (450g) ripe tomatoes, coarsely chopped

1/4 cup (60ml) ouzo, pernod or dry white wine

1 cup coarsely chopped fresh mint

Method

1.Place prawns in a large bowl with remaining ingredients; toss prawns to coat well. Cover and refrigerate 1 hour.

2.Meanwhile, to make tomato and fennel sauce, trim, then chop fennel fronds finely. Set aside. Heat oil in a medium saucepan over medium heat, then cook onion, garlic and fennel for 5 minutes or until softened. Add tomato and ouzo; cook until heated through. Just before serving, stir in fronds and mint; season to taste.

3.Preheat a grill plate (or grill pan or barbecue) to medium.

4.Thread prawns onto eight metal skewers; reserve marinade. Cook prawn on heated oiled grill plate brushing with the reserved marinade, 1 minute each side or until just cooked through.

5.Serve prawns with tomato and fennel sauce.

If you don’t have metal skewers, use bamboo skewers soak them in cold water while the prawns are in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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