Prawn souvlakia with tomato and fennel sauce

Prep 0 h : 10 m
Cook 0 h : 25 m


  • 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.