Serves 6

Ingredients

Fennel Oil

• 1 ounce dried fennel seeds
• 1- teaspoon water
• 1-cup extra-virgin olive oil

Prawns

• 4 tablespoons Fennel Oil or extra-virgin olive oil
• 1 head fennel, sliced thin
• 2 pounds shrimp or prawns,peeled
• ½ pound sugar snap peas, topped and tailed
• 1 teaspoon grated or finely minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons chopped mint
• 1 pinch red pepper flakes
• Salt and pepper to taste
• Juice of one lime

Procedure

For the Fennel Oil

1. Grind the fennel seeds to a fine powder in a blender or with a mortar and pestle. Place in a plastic container and stir in water and olive oil. Cover and refrigerate overnight or up to 7 days. Strain through cheesecloth or several layers of paper towels before using.

For the Prawns

1. In a 10-inch sauté pan or skillet, heat the fennel oil or extra-virgin olive oil over medium heat. Stir in the sliced fennel and cook until just tender, about 5 minutes. Stir in the shrimp or prawns and sugar snap peas, and cook until the shrimp or prawns turn opaque and the sugar snaps are crisp-tender. Stir in the ginger, garlic, mint, pepper flakes and salt and pepper to taste. Cook for 1 minute longer.
2. To finish and serve squeeze the fresh lime juice over all.

Gary Danko, from Winning Styles Cookbook: Recipes from the James Beard Foundation Award-Winning Chefs