A stunning stack of whole fresh prawns, fennel, herbs and a drizzle of a sweet and tangy citrus caramel that adds a complex flavour profile.
- 12 large raw king prawns
- 250 g light palm sugar, coarsely grated
- 150 ml lime juice
- 5 g sea salt
- 5 g ground black pepper
- 2 bulbs baby fennel, trimmed
- squeeze of lemon juice
- extra virgin olive oil, for drizzling
- 4 finger limes
- picked micro coriander and lime wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a ridged chargrill plate over high heat. Using a large sharp knife, cut the prawns in half lengthways. Rinse out the stomach sac and intestinal tract but leave any roe intact. Pat dry with paper towel. Set aside.
- Place the sugar in a small saucepan with 50 ml water. Stir over medium heat until the sugar dissolves. Stir in the lime juice, salt and pepper, then remove from the heat and set aside.
- Thinly slice the fennel. Place in a bowl with a little lemon juice and olive oil. Season to taste and toss to combine.
- Drizzle the prawns with olive oil and season with salt. Grill on both sides for 1-2 minutes or until just cooked.
- Transfer the fennel to a serving platter. Arrange the prawns on top. Cut open the finger limes and squeeze the insides into the citrus caramel. Drizzle the caramel over the prawns, then scatter with the micro coriander and serve with lime wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.