• 1 kg of raw prawns (shell on)

  • 1 head of garlic, peeled

  • 300ml white wine

  • 50ml olive oil

  • 50g unsalted butter

  • 1 brown onion, chopped

  • 1 stick of celery, chopped

  • 1 bunch dill, chopped

  • 1 fennel bulb, sliced

  • 200g Cous cous

  • 250ml boiling water

  • Extra virgin olive oil


  • 1.

    Splash oil into a frying pan. Fry the onion, celery, garlic cloves and fennel until just soft then pour in the white wine and boil.

  • 2.

    Put the prawns into a baking tray, pour over the onions and wine mixture then bake in an oven set to 200C for 14-16 minutes.

  • 3.

    Place the cous cous into a bowl, pour over boiling water and cover with a lid and allow to sit for 5 minutes. Stir through the butter and dill.

  • 4.

    Serve the prawns with dill infused cous cous.


For more information and recipes from this series, click on the following link

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