KING PRAWNS WITH PERNOD,

TARRAGON & FETA

Sunday Herald Sun - Stellar - - On Sunday -

“Prawns and feta is a clas­sic com­bi­na­tion”

SERVES 4

600g de­veined,king prawns, heads shel­land tails re­moved, in­tact 1 tbs thyme leaves 1 large gar­lic clove, crushed Finely grated zest of 1 large lemon 130ml olive oil 120g feta, bro­ken into 1.5cm chunks 1 tsp dried oregano 4 baby fen­nel (or 1 large fen­nel), trimmed and cut length­ways into 5mm slices 180ml Pernod 150ml veg­etable stock 70g un­salted but­ter 20g tarragon, roughly chopped ½ tsp sumac to serve Place the prawns in a bowl with the thyme, gar­lic, lemon zest and 70ml oil. Mix to coat, cover and leave in the fridge to mar­i­nate for at least an hour or, prefer­ably, overnight. Place feta in a bowl with 1 tbs oil. Sprin­kle cover and keep in fridge un­til ready to use. Heat the re­main­ing 2 tbs oil in a large fry­pan on high heat. Add the prawns and sear for 1-2 min­utes, turn­ing once or twice, un­til they are no longer translu­cent. Re­move from pan and set aside. Add fen­nel to the pan and fry 6-7 min­utes, stir­ring from time to time, un­til it starts to soften and gain colour. Add the Pernod and cook for 1 minute, to re­duce by half, then pour in the stock. Cook for an­other 2-3 min­utes, un­til the liq­uid is re­duced by two-thirds and you have about 120ml of liq­uid left in the pan. Re­duce the heat to medium and add the but­ter, tarragon

and 1/ 3 tsp salt. Stir to melt the but­ter, add

the prawns, then stir for 2 min­utes, un­til you get a smooth and glossy sauce and the prawns are just cooked through. Di­vide prawns and fen­nel be­tween four plates, bowls or warmed cop­per pans, and top with the chunks of mar­i­nated feta. Serve at once, with a sprin­kle of sumac. NUTRI­TION • 23G PRO­TEIN • 22G SAT FAT • 14G CARB • 13G SU­GARS • 1005MG SODIUM • 645 CAL (2700KJ)

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