- Heat the oil in a frying pan or wok and gently fry the shallots for 3-5 minutes until softened. Stir in the garlic and fennel seeds and cook for 1 minute.
- Add the fennel to the pan with 4tbsp cold water. Cover with a lid and cook for around 3 minutes until the fennel is just tender.
- Stir in the prawns and season well. Cook until they’ve turned from grey to pink, then stir in the cucumber and the lemon juice. Warm everything through in the pan.
- Divide among four plates, top with the soured cream then scatter over the parsley.
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If you're buying whole raw King prawns for this recipe, keep four whole to decorate the top of the salad
2 tbsp olive oil 4 shallots, finely sliced 1 fat garlic clove, sliced A pinch of fennel seeds, crushed 1 small fennel bulb, sliced 400g raw King prawns, peeled ½ cucumber, halved, deseeded and sliced A squeeze of lemon 2 tbsp soured cream Handful of freshly chopped parsley
Time: 10 mins Serves: 4 Nutrition: n/a