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Prawn Skewers with Fennel Remoulade and Prawn Oil

Serves 12
  • Steps
  • Ingredients


  • Preheat oven to 200C. Place 12 wooden skewers into a tray of water and set aside to soak until required.
  • For the Prawn Oil, place all ingredients except for the tomato paste into a shallow roasting tray and place into the oven until caramelised, about 25 minutes. Remove from oven and strain oil into a clean small bowl. Stir in tomato paste and set aside.
  • For the Fennel Remoulade, decrease oven to 180C. Place garlic cloves onto a sheet of foil. Drizzle with olive oil and season. Wrap foil around garlic to form a parcel and place into oven for until soft, about 20-25 minutes. Remove from oven and set aside to cool.
  • Meanwhile, place egg yolk, Dijon mustard and cider vinegar into food processor and blend until thickened. With motor running on half speed, pour in grapeseed oil in a slow, steady stream until emulsified. Squeeze out pulp from reserved cooled roast garlic and add to the mayonnaise mixture. Season and blitz until fully combined. Set dressing aside until required.
  • In a separate bowl, place apple, fennel, dill, lemon juice and reserved dressing and toss gently until fully coated. Season to taste and set aside in the fridge.
  • For the Prawn Skewers, peel shells away, leaving tails intact. Butterfly and de-vein prawns and place into a large bowl. Add remaining ingredients, season and toss to coat.
  • Heat a large grill pan. Thread 3 prawns onto each pre-soaked skewer and cook for 3 minutes, turning halfway through, until cooked.
  • To serve, divide Fennel Remoulade between serving plates and top with a Prawn Skewer. Drizzle with some Prawn Oil.

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