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Fennel Pesto, Pernod Prawns and Fried Fennel

Serves 4
  • Steps
  • Ingredients


  • For the Fennel Pesto, roughly chop one fennel bulb, including fronds, and place into a large fry pan with butter and olive oil. Cook over low heat, stirring often, until caramelised, about 20 minutes. Add pepitas, lemon juice and season to taste. Cook for a further 3-4 minutes until softened.
  • Transfer the fennel and pan juices to a blender. Pulse several times to break up the fennel. With motor running, slowly add the grape seed oil until emulsified. Set aside until needed.
  • For the Pernod Prawns, Pernod, lemon juice, chilli flakes, tarragon and salt in a bowl and whisk well to combine. Add the prawns and toss to coat well. Set prawns and marinade aside in the fridge to marinate for 20 minutes.
  • For the Fried Fennel, combine rice flour, water, chilli flakes and salt in a bowl and whisk until smooth. Set the batter aside in the fridge to rest for 10 minutes.
  • Meanwhile, remove fronds from fennel bulb and set aside until needed. Remove tough outer layers of fennel and discard. Slice fennel bulb in slices lengthways, 5mm thick, across bulb.
  • Trim and separate brussel sprout leaves.
  • Heat grapeseed oil in a medium saucepan or deep fryer to 200C.
  • Remove batter from fridge. Dip sliced fennel, reserved fennel fronds and brussel sprout leaves in batter and fry, in batches, for 3-4 minutes, until crisp. Set aside to drain on kitchen paper until needed.
  • To finish the Pernod Prawns, heat a large fry pan over medium high heat. Add 60ml grape seed oil and cook prawns until opaque in the centre and lightly golden on both sides.
  • To serve, place one slice of fried fennel on each serving plate. Top with 4 prawns per plate. Scatter brussel sprout leaves and fennel fronds over each plate. Sprinkle with extra toasted pepitas and a quenelle of fennel pesto.

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