Gulf seafood is delivered fresh to Dubai restaurants and this dish combines excellent local prawns with a Moroccan classic. The recipe is from Nourdine Akalai, head chef, Almaz by Momo.
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Ingredients:
5 large or 8 medium raw king prawns
3 teaspoons olive oil
1 teaspoon salt
1 teaspoon ground white pepper
1 medium-size onion, chopped
1 garlic clove, crushed
2 1/4 pounds fresh tomatoes, skinned, deseeded, and diced
1/4 teaspoon sugar
2 1/4 pounds fennel bulbs, sliced thickly lengthwise
2 tablespoons fresh coriander, chopped
2 tablespoons fresh flat-leaved parsley, chopped
Directions:
Remove the shells from the prawns but leave the tails intact. Heat one teaspoon of olive oil in a heavy-based frying pan, add a pinch of salt and pepper, and fry the prawn shells and heads on high for 2-3 minutes. Crush the prawn heads with a wooden spoon to extract the most flavor.
Filter the flavored oil into a clean frying pan and sauté the onion and garlic on low heat until slightly colored. On medium heat, add the tomatoes, salt, pepper, and sugar. Cook uncovered, stirring occasionally until reduced (about 8-10 minutes). Set aside.
Steam the fennel slices for eight minutes, pour a second teaspoon of olive oil into the pan, season the fennel, and sauté over medium heat until golden. While the fennel is cooking, heat the last teaspoon of olive oil in a frying pan and cook the prawns with a little salt and pepper for 3-4 minutes on high heat, turning once. Drain and place one-third of that oil in a heavy-based frying pan, and sauté the slices of fennel over medium heat. Season the fennel and braise gently (both sides) until golden.
Place the tomato mixture in a large heated tagine (casserole dish with cone-shaped lid) and arrange the dish by alternating the prawns and the fennel slices in a star shape on the tomatoes. Sprinkle with the fresh coriander and parsley. Cover tagine and serve immediately.
Servings: Serves 4
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