This simple yet flavorful salad is made with prawns, although you can use medium or large shrimp instead, as well as orange and fennel. The prawns and fennel are soaked in oil and lime juice, then the shrimp is fried and the ingredients are all combined to make a tangy, juicy, and crunchy lunch or appetizer.
Use dill weed or parsley as your garnish, or even cilantro. Alternatively you can use the foliage of your fennel bulb, if it still has the foliage on. This will give an anise flavor to the prawn salad. This recipe serves two for lunch or you could stretch it to four as an appetizer or even one if you want a light supper. Fennel is an aromatic and flavorful plant with both medicinal and culinary uses. It tastes similar to anise. Florence fennel has a bulb-like stem base, which is what you need to make this prawn salad recipe, as well as foliage and seeds, and those can be used in other recipes.
The bulb can be eaten raw, stewed, braised, grilled or sautéed. Fennel is used a lot in Mediterranean cuisine, in salads, side dishes, vegetable dishes, risottos, and pasta meals. The seeds from the fennel are widely used in Italian meatballs and sausages, as well as in northern European rye bread recipes. Fennel seeds are also used extensively in the cuisines of Pakistan, Afghanistan, India, Iran, and the Middle East. Dried fennel leaves feature in various fish or egg dishes, and Florence fennel makes an appearance in various German and Italian salads. It is often tossed with avocado and chicory, or it can be braised and served warm, or marinated and cooked in risotto.
- 2 peeled, sliced oranges
- 12 prawns
- ¼ cup extra-virgin olive oil
- 1 finely sliced fennel bulb
- 1 tablespoon lime juice
- Fresh dill weed, for garnish
- Salt and black pepper, to taste
- Marinate the raw prawns and fennel in the lime juice and extra-virgin olive oil, with a pinch each of salt and black pepper, for 30 minutes.
- Peel the shrimp and remove the veins using a small knife.
- Leave the tails on.
- Fry the prawns in a skillet with a little oil until pink.
- Toss everything together and add more salt and black pepper if necessary.
- Serve garnished with dill weed.
This is a basic-sounding salad recipe but the flavor is fantastic. The key ingredients are the fennel, the prawns, and the orange, so you get a combination of tang and juiciness, sweet and savory flavors, and softness with crunch, all on one plate. Soaking the prawns and fennel in lime juice before assembling the salad gives them a delicious flavor, and the plump pink prawns look fantastic against the brightly colored orange slices. Serve this with some mesclun (mixed baby salad leaves) or even alone on small plates as a small appetizer. Prawns are always prized and you can use them to make fantastic salads.
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