Serves

4

Ingredients

1.6kg Prim7Stars Tiger Prawns •  200g fennel bulb • 200g courgette • 60g olive oil • 150g spring onion • 2 red chilli peppers • 2 garlic cloves • 5g ground black pepper • 1 pinch of sea salt • 50ml red wine vinegar • 6g turmeric • 40g butter • 200ml white wine • 1 bunch parsley • 1 bunch coriander • 1 bunch of dill • 30g alfalfa sprouts • 1 lemon

Method

Defrost and shell the prawns leaving the meaty “tails” and saving the heads for later • Remove the black (spaghetti-like) intestinal tract on the rear, making a small incision and the cut more deeply from the fatter end towards the tail so as to accentuate the curvature of the prawn once cooked • Season with lemon juice, salt, ground black pepper and turmeric • Cut the vegetables in thin strips and chop the garlic • Wash and rinse all the fresh herbs, saving the leaves and chopping the stalks for the sauce • Remove the small bag of sand in the top of the prawn heads, separating the inside from the shell and discarding • Sautee the onion and herb shavings in a dash of olive oil and add the prawn heads, then freshen with white wine and cook slowly for 20 to 30 minutes, adding a glass of water • Strain and reduce • Sautee the vegetables in olive oil over a hot flame, beginning with the spring onion, fennel, chilli pepper, then adding the courgette • Cook very quickly so that the vegetables stay firm and retain all their flavour • Season with salt and pepper and refresh with vinegar • Keep warm • Sautee the prawns in the remaining oil over a medium heat and refresh with the sauce already prepared, combining with some fresh butter • Plate as shown in the photo, sprinkling some little cubes of fresh tomato all around