Prawns With Fennel, Saffron & Ginger

Prep Time
Cook Time
2h 30m
Ready In

"From our weekday newspaper, The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (260.9 g)
  • Calories 153
  • Total Fat - 5.1 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 157.4 mg
  • Sodium - 715.8 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.1 g
  • Protein - 18.4 g
  • Calcium - 89.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat your slow cooker to High.

Step 2

If the tops are still on the fennel, roughly chop some of the fronds and set aside and then thinly slice the fennel bulb lengthways from the base and put into a bowl and then aAdd the olive oil, tomatoes, onion, ginger, paprika, chilli powder, saffron and a generous seasoning of salt and pepper.

Step 3

Give it a good stir, then tip into the slow cooker and cover and cook for 2 hours, until the flavours have developed and the fennel is tender.

Step 4

Working quickly to avoid losing too much heat, arrange the prawns on top of the fennel and tomato mixture and cover and cook for 20 minutes, until the prawns are pink and cooked.

Step 5

Serve on a bed of brown rice and garnish with the herbs.

Tips & Variations

No special items needed.

1 Reviews


Very good and easy -- I used the wrong size shrimp (medium) but this still worked out very well for us. I did add some extra water (about 1 cup) in the crockpot, but I probably didn't need to. Thanks for sharing!


review by:
(25 Feb 2021)

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