Garlic Chili Tiger Prawns with Sicilian Orange and Fennel Stack

8 large cooked tiger prawns
2 small fennel, thinly sliced
2 oranges, peeled and sliced into rounds
sprigs of fresh dill, to garnish
Salad dressing
60ml olive oil
1,5 tablespoons white wine vinegar
2 teaspoons finely chopped fresh parsley
½ red chilli, finely chopped
60ml olive oil
2 cloves garlic, finely sliced
½ lemon
½ red chilli, finely sliced
sea salt and freshly ground black pepper, to taste

For really thinly sliced fennel, try using a mandolin slicer.

If you prefer to use fresh, raw prawns. Bring 1 litre and 1 tablespoon salt to the boil in a medium saucepan. Add prawns. Cook for 3-4 minutes. Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent.

Turn this great salad into a main course, by doubling quantities and adding some baby spinach leaves and toasted, slivered almonds.

Fennel has a delicate aniseed flavour and can also be eaten steamed, roasted and fried. The dried seeds from the fennel plant have a strong liquorice flavour and are used in both sweet and savoury dishes.

  1. Shell and devein prawns. Place in a medium bowl with marinade ingredients. Season with salt and pepper. Toss to combine. Refrigerate, covered, until required.
  2. To make salad dressing, combine all ingredients in a screw top jar. Shake well. Season with salt and pepper.
  3. Place fennel and orange in a medium bowl. Add dressing. Toss to combine.
  4. Arrange salad in the centre of four plates. Top with prawns. Garnish with fresh dill and serve immediately.