Warm Salad of Prawns with tomato, fennel, snow pea, olive & sumac
Prawns are a great source of protein, as they are easy to digest and have very little fat and calories. They also contain phosphorous, potassium, and are a good source of vitamins A and E. We are lucky in Australia to have access to an amazing array of fresh seafood, all of which is important to a healthy diet.
- 24 large green king prawns, peeled, deveined
- 1 punnet cherry tomato
- 2 cloves garlic, finely sliced
- 4 stalks lemon thyme, leaves stripped from stalks
- 6 fennel bulbs, small to medium size, fronds reserved
- 2 tsp. fennel seeds
- 200g snow peas, tops, tails and strings removed
- 8 stalks of samphire, also called sea asparagus
- 100g semi dried olives, processed to form crumbs
- 2 tbsp. sumac
- 4 tbsp. verjuice
- Fennel pollen
- Preheat oven to 120c, place cherry tomatoes in a single layer on a tray. Scatter with garlic, thyme and sprinkle generously with some sumac. Drizzle with some olive oil and season to taste, toss to combine. Roast in the oven for 40 minutes or until softened and almost collapsed. Place tomatoes aside, covered in a warm spot. Increase oven temp to 210c.
- Meanwhile halve 5 of the fennel bulbs lengthways. Dice into 1.5cm cubes. Place in a single layer on a tray, season, and scatter with fennel seeds. Dress with some melted ghee and toss to combine. Roast in the hot oven for 20 mins or until softened and slightly caramelised. Shave remaining fennel bulb on a mandolin, or with a sharp knife as thinly as possible.
- Remove half of the fennel from the tray and place in a blender. Puree, adding a little water and lemon juice until very smooth. Keep puree and roasted fennel warm.
- Meanwhile take 12 of the snow peas and finely slice lengthways. With remaining snow peas, blanch in boiling salted water for 30 seconds. Remove from blanching pot, drain and keep warm. Blanch samphire for 5 seconds, drain and cool.
- Heat 2 large frying pans over high heat. Add some ghee to the pans. When hot place 12 prawns in each pan and season. Sear prawns for 40 seconds then turn over. Sprinkle generously with sumac, and cook for another 20 seconds. Deglaze pans with verjuice and reduce cooking liquid for 10 seconds.
- To plate dish, place some fennel puree on a plate. Scatter plate with cherry tomatoes and roasted fennel. Place 6 prawns on each plate saucing with cooking liquid from pans. Add blanched snow peas, samphire and sprinkle olive crumbs over plate. Drape with shaved fennel and snow peas. Dot fennel fronds over dish, sprinkle with fennel pollen and serve.