The sweetness of juicy prawns is set off by a sharp dressing. Preparation time 30 minutes
Cooking time 4 minutes
Serves 4 750 g green tiger prawns
3 teaspoons olive oil
salt and black pepper For the dressing
1 teaspoon fennel seeds
1-2 tablespoons lemon juice
2 tablespoons apple juice
50 g fennel, finely sliced
1 clove garlic, crushed
1 tablespoon extra virgin olive oil
To garnish: a few fresh chives 1 Peel and devein the prawns, leaving the tail shells on. Rinse and pat dry with paper towels. 2 Heat a small nonstick frying pan over medium heat and dry-fry the fennel seeds for 1–2 minutes, then grind coarsely in a spice mill or with a pestle and mortar. Whisk together with 1 tablespoon of lemon juice and the other ingredients for the dressing, adding more lemon juice to taste. 3 Heat the griller to medium-high. Toss the prawns in the oil and season to taste, then grill for 2 minutes on each side, or until pink and opaque. 4 Divide the prawns between serving plates, pour over the dressing, garnish with chives and serve warm or at room temperature. Variations
You could barbecue the prawns on skewers instead of grilling them, if you like, or cook them on a ridged, iron grill pan. You could also chop the fennel into chunks instead of finely slicing it, and cut up the feathery tops to use as a garnish instead of the chives. | 
