Chilli King Prawns & Roasted Fennel with Sourdough
Cooking/Preparation Time - 20 minutes
1 x Fennel bulb - Finely slliced lengthways
1 x White onion - Cubed
3 x Large cloves of garlic - Crushed and roughly sliced
1 x Pint of white wine
1 x Red chilli - Finely sliced
1/3 of x Ancho chilli - Finely sliced
Glug of olive oil
Handful of fresh parsley - Finely sliced
Hunk of sourdough per serving - Once toasted rub in the oil that the fennel has roasted in.
Start by finely slicing the fennel lengthways and add a drizzle of olive oil and seasoning before roasting on 200 Degrees Celsius for 12/15minutes or until the edges start to darken.
Finely cube the onion, crush and finely slice the garlic and add both to a pan with a big glug of olive oil on a medium heat. Season with Salt & pepper and add in the chopped Ancho chilli and cook for 2/3 minutes until the onion starts to turn translucent. Add the white wine and turn the heat up to cook off the alcohol. Cook for 4/5 minutes then add in the whole uncooked prawns along with the fresh chilli and cook for a further 4 minutes or until the prawns turn pink. Whilst the prawns are cooking toast the sourdough or put in the oven for 4/5minutes. Cover with the leftover oil from the dish you roasted the fennel in, this will give a lovely sweet taste to the sourdough.
Once the prawns are cooked serve, adding in the roasted fennel. Garnish with the fresh chopped parsley and you're ready to get stuck in..