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Ingredients
1 kg of raw prawns (shell on)
1 head of garlic, peeled
300ml white wine
50ml olive oil
50g unsalted butter
1 brown onion, chopped
1 stick of celery, chopped
1 bunch dill, chopped
1 fennel bulb, sliced
200g Cous cous
250ml boiling water
Extra virgin olive oil
Method
1. Splash oil into a frying pan. Fry the onion, celery, garlic cloves and fennel until just soft then pour in the white wine and boil.
2. Put the prawns into a baking tray, pour over the onions and wine mixture then bake in an oven set to 200C for 14-16 minutes.
3. Place the cous cous into a bowl, pour over boiling water and cover with a lid and allow to sit for 5 minutes. Stir through the butter and dill.
4. Serve the prawns with dill infused cous cous.
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