Prawn souvlakia with tomato and fennel sauce
16 uncooked large prawns
2 tbsp olive oil
3 cloves garlic, crushed
2 tsp dried mint
1 tsp finely grated lemon rind
2 tbsp lemon juice
Tomato and fennel sauce:
260g baby fennel
1 tbsp olive oil
150g brown onions, finely chopped
2 cloves garlic, finely chopped
450g ripe tomatoes, coarsely chopped
4 tbsp anise-flavoured syrup
1 cup coarsely chopped fresh mint
Shell and devein prawns, leaving tails intact.
Combine prawns in a large bowl with remaining ingredients.
Cover; refrigerate 1 hour.
Make tomato and fennel sauce: Reserve fennel fronds; chop fennel and fronds finely, separately. Heat oil in medium saucepan over medium heat; cook onion, garlic and fennel until softened. Add tomato and syrup; cook until heated through. Just before serving, stir in fronds and mint .
Thread prawns onto eight metal skewers; reserve marinade.
Cook prawns on heated oiled grill plate (or grill or barbecue or grill pan), brushing with reserved marinade, until cooked through.
Serve prawns with sauce.