Prawns With Fennel, Saffron & Ginger

4
Servings
10m
Prep Time
140m
Cook Time
2h 30m
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • 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 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.

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