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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 fennel bulbs, trimmed of stalks and quartered, leaves set aside
1 tbsp. plus 1/2 cup extra-virgin olive oil
2 oz. sambuca or anisette
2 tbsp. freshly ground black pepper
12 lg. gulf prawns, peeled, with their heads still on
6 scallions, green and white parts thinly sliced
2 tbsp. Dijon mustard
4 tbsp. red wine vinegar
Salt, to taste
Freshly ground black pepper, to taste
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Directions:
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Preheat barbecue or broiler. Bring 4 quarts water to boil and add 2 tbsp. salt. Gently place fennel quarters in boiling water and cook until just fork tender, 6 to 7 minutes. Carefully remove with slotted spoon and allow to cool on a plate.
Mix olive oil, sambuca and black pepper well. Brush 1/2 tsp. sambuca mix on each fennel quarter and grill over hot grill coals or under broiler until light brown and hot through.
Brush prawns with remaining sambuca mixture and place on grill. Cook 4 minutes a side or until cooked through.
Combine scallions, mustard and vinegar in mixing bowl. Slowly drizzle in olive oil until thick emulsion is formed, like the texture of whipping cream.
Place two warm fennel quarters like yin and yang, then 3 hot prawns heads-up in teepee shape over fennel in center of each of 4 plates. Drizzle 3 to 4 tbsp. vinaigrette around prawns and fennel, garnish with fennel leaves and serve immediately.
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